Poulet à la Moutarde et Citron
A tender chicken dish marinated and braised in a zesty blend of Dijon mustard, lemon juice, and aromatics, reflecting the French influence on Gabonese cuisine. It's typically served with rice.
🧂 Ingredients
- 8 medium Chicken pieces(e.g., thighs, drumsticks, or a mix, skin-on or skinless)
- 200 ml Dijon mustard(a good quality Dijon)
- 2 large Lemons(juiced (about 1/2 cup))
- 2 large Onions(thinly sliced)
- 3 cloves Garlic(minced)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1 cube Optional: Chicken bouillon cube(crumbled)
- 120 ml Water or chicken stock
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and black pepper.
- 2
In a large bowl, whisk together the Dijon mustard, lemon juice, minced garlic, and crumbled chicken bouillon cube (if using).
- 3
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- 4
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken and set aside.
- 5
Add the sliced onions to the same skillet and sauté until softened and translucent, about 5-7 minutes.
- 6
Return the chicken pieces to the skillet with the onions. Pour the mustard-lemon marinade over the chicken.
- 7
Add the water or chicken stock. Bring the liquid to a simmer, then reduce the heat to low, cover tightly, and cook for 45-50 minutes, or until the chicken is tender and cooked through. Stir occasionally.
- 8
Remove the lid for the last 5-10 minutes of cooking if you prefer a thicker sauce.
- 9
Taste and adjust seasoning if necessary.
- 10
Serve hot, typically with rice.
💡 Pro Tips
- ✓For a richer flavor, marinate the chicken overnight.
- ✓Ensure the pot is covered tightly to allow the chicken to steam and become tender.
- ✓If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
🔄 Variations
- Add sliced bell peppers or carrots to the pot during the last 20 minutes of cooking.
- Use a mix of Dijon and whole grain mustard for added texture.