chickenpan friedfrench
Chicken in Mustard Velouté Sauce
Golden chicken legs served in a smooth mustard velouté sauce flavoured with white wine, tarragon and cream.
From YouTube · Dec 5, 2025
Golden chicken legs served in a smooth mustard velouté sauce flavoured with white wine, tarragon and cream.
30 min
Cook time
2 servings
Yield
Ingredients
15 ingredients- 2 chicken legs
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 tablespoon butter, for frying
- Lemon juice, to taste
- 400ml chicken broth
- 40g butter, for the sauce
- 40g flour
- 75ml dry white wine
- 2 bay leaves
- 1/2 tablespoon dried tarragon
- 1 tablespoon Dijon mustard
- 50ml heavy cream
- Finely chopped herbs, to serve
Method
16 steps- Season the chicken legs with salt and freshly ground black pepper.
- Heat the vegetable oil and 1 tablespoon butter in a large frying pan.
- Place the chicken skin-side down and fry over medium heat for 4 minutes until golden.
- Turn the chicken and fry for another 2 minutes.
- Cover, reduce the heat and cook for 12 to 15 minutes, or until cooked through.
- Sprinkle the chicken with lemon juice and set it aside.
- Heat the chicken broth in a separate saucepan until almost boiling.
- Melt 40g butter in the original pan.
- Add the flour and cook for 1 1/2 to 2 minutes, stirring until smooth and glossy.
- Gradually add the hot chicken broth, whisking continuously to prevent lumps.
- Add the white wine, bay leaves and tarragon.
- Cook the sauce over low heat for 7 to 10 minutes.
- Remove the bay leaves.
- Stir in the Dijon mustard and heavy cream.
- Return the chicken and any resting juices to the sauce.
- Heat through and serve sprinkled with finely chopped herbs.
Recipe notes
Helpful tips
- Add the hot broth gradually while whisking to keep the velouté smooth.
- Cook the flour and butter briefly before adding liquid to remove the raw flour taste.
- Check that the chicken is fully cooked before returning it to the sauce.
Equipment
- Large frying pan with lid
- Small saucepan
- Whisk
- Tongs
- Wooden spoon
Storage
Cool leftovers promptly and refrigerate them in a covered container. Reheat gently until the chicken and sauce are piping hot.
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