POULET FONDU DANS LA BOUCHE

 

Poulet Fondant Dans La Bouche (Tender Chicken)

Ingredients:

• 4 chicken thighs or breasts (bone-in for more flavor, but boneless works too)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon rosemary (fresh or dried)
• 1 tablespoon Dijon mustard
• 1/4 cup white wine (optional)
• 1/2 cup chicken broth
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken: Pat the chicken dry and season it generously with salt, pepper, thyme, and rosemary.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes on each side, until golden brown. Remove the chicken and set it aside.

3. Make the Sauce: In the same skillet, lower the heat and add the minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn it. Add the Dijon mustard and stir to combine.

4. Deglaze and Simmer: If using white wine, pour it in now to deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine reduce by half, then add the chicken broth and bring to a simmer.

5. Finish Cooking: Return the chicken to the skillet, skin-side up if using skin-on, and cover. Let it cook on low heat for 25-30 minutes, or until the chicken is fully cooked and tender. Add butter in the last 5 minutes for extra richness.

6. Serve: Garnish with fresh parsley and serve with mashed potatoes, rice, or vegetables to complement the tender chicken.

This recipe ensures the chicken stays juicy and tender, making it literally melt in your mouth!