When we were on our honeymoon, one of our stops was Dijon, France. I can still remember going into the local market and seeing one seller with hundreds of different mustards. As a young American abroad, this was surprising to me, mainly because I thought mustard only came in two different varieties: bright yellow –best on hot dogs– or when you were feeling fancy, grainy. Little did I know the vast variety of mustards available.
Mustard in more than two varieties was one of many things I learned that September while we were journeying around France. The long list of some of the other things I learned on this trip are probably best saved for a post another time, but chief among them was a love of French food, especially goat cheese and escargot, which remain to this day.
So this dish brought me back, in a small way, to our honeymoon 20 years ago. It feels as though you couldn’t get more French than with a classic combination of chicken and mustard. Yum.
This is another one-pot marvel, which is always a good thing. It’s also the star of the cookbook’s cover, and with good reason. You can very nearly smell it when you look at the picture. We had it for a birthday dinner, and it was a huge success (aside from my niece, who doesn’t like mustard at all). I’m sure we will have it again.
Now not only do I appreciate a good mustard, but I love all of the variations available as well. A few years ago in France, I came across tarragon mustard, which was lovely, and became a new favourite. Unfortunately, it’s also impossible to find here in the U.K. So I guess I just have to return to stock up on it. Sigh.