From Mila Skull's kitchen in France.

Originally published on Cookpad France as Poulet Mariné aux Deux Moutardes, Pommes de Terre et Épices, with US measurements.

Chicken Marinated with Two Mustards, Potatoes, and Spices

Name: Chicken Marinated with Two Mustards, Potatoes, and Spices
Total time: 4200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breast fillets (preferably free-range); 2 shallots; 2 cloves garlic; 2 heaping tablespoons whole grain mustard; 2 heaping tablespoons Dijon mustard; 3 tablespoons olive oil; 1 tablespoon spring honey; 1 bunch fresh cilantro; 1 teaspoon Espelette pepper (or substitute with mild chili powder); 3 tablespoons heavy cream; 1 lemon; 2 teaspoons paprika; 1 teaspoon dried oregano; 9 red potatoes; 1 red onion; 2 1/2 cups homemade chicken stock (about 600 ml; see recipe link)

Mila Skull @djem131

Mustard is much more than just a spicy condiment to enhance our dishes—it has a rich, millennia-old history in both culinary and medicinal traditions. From ancient Egyptian civilizations to modern tables, it continues to fascinate with its many virtues.

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Ingredients

1 hour 10 minutes

Serves 4 servings

2large boneless, skinless chicken breast fillets (preferably free-range)
2shallots
2 clovesgarlic
2heaping tablespoons whole grain mustard
2heaping tablespoons Dijon mustard
3 tablespoonsolive oil
1 tablespoonspring honey
1 bunchfresh cilantro
1 teaspoonEspelette pepper (or substitute with mild chili powder)
3 tablespoonsheavy cream
1lemon
2 teaspoonspaprika
1 teaspoondried oregano
9red potatoes
1red onion
2 1/2 cupshomemade chicken stock (about 600 ml; see recipe link)
Bouillon de chapon aux herbes aromatiques

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Steps

1 hour 10 minutes

1

Peel the shallots.
2

Peel the garlic.
3

Slice the chicken breasts into strips.
4

Chop the shallots and garlic, then mince them very finely. Place in a large bowl.
5

Add both mustards.
6

Add the honey and squeeze in the lemon juice.
7

Add the lemon juice, paprika, Espelette pepper, and oregano.
8

Mix well, then add the chicken.
9

Stir to coat, cover, and let marinate in the refrigerator for 3 hours.
10

Pour the chicken stock into a bowl.
11

Add the heavy cream, season with salt and pepper.
12

Mix well and set aside. Preheat the oven to 400°F (200°C). Peel the potatoes.
13

Wash the potatoes and cut them into sticks using a mandoline.
14

Peel the red onion.
15

Thinly slice the onion. Rinse and dry the cilantro.
16

Chop the cilantro. Place the potatoes in a baking dish.
17

Add the onion and two-thirds of the cilantro.
18

Mix, then add the bowl of stock and cream. Mix again.
19

Top with the marinated chicken and its marinade.
20

Bake for 1 hour and 10 minutes, turning the chicken pieces halfway through.
21

Sprinkle with the remaining cilantro when you take it out of the oven.
22

It's ready to serve!
23

Linked Recipes

Bouillon de chapon aux herbes aromatiques

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Cooksnaps

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Mila Skull @djem131

Published in the US on April 16, 2026 14:02

Fan de cuisine j adore innover et créer de nouvelles recettes pour enchanter les papilles de mes proches j aime présenter joliment mes plats réjouir les yeux avant l estomac 😉Je n utilise pas de produits transformés pour mes recettes le fait maison est tellement meilleur 😋je prépare toujours à l avance mes bouillons et les congèle j en utilise beaucoup j adore les herbes fraîches et les épices j en mets partout j ai la chance d avoir un grand jardin avec des arbres fruitiers j ai donc des fruits toute l année ( merci le congélateur)Mon gros défaut : être incapable de suivre une recette ou d ouvrir un livre de cuisine 😂N'hésitez pas à me suivre sur Instagram pseudo :djem131> Portrait Cookpad : https://blog.cookpad.com/fr/mila-skull/

Keywords

Lemon Red Onion Shallot Mustard Honey Chicken Breast Dijon Cilantro Whole Grain Pepper Red Potato Chicken Fillet Garlic

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