Chicken with mustard, mushrooms and beer sauce

  • Preparation 40 min
  • Cooking 55 min
  • Servings 4
  • Freezing Absolutely



  •  1 cup chicken broth
  • 30g dried morels
  • 2 tablespoons butter
  • 900g chicken thighs, boneless and skinless
  • Salt and ground pepper
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 pack oyster mushrooms, chopped
  • 1 pack white mushrooms, sliced
  • 1/4 cup dark rum
  • 1/2 cup Blonde de Chambly beer by Unibroue
  • 3 teaspoons cornstarch diluted in 3 teaspoons cold water
  • 1/2 cup 15% country-style cream
  • 3 teaspoons Dijon mustard
  • Leaves from 2 fresh thyme sprigs
  • Egg noodles



  • Remove the morels from their packaging and rince delicately under water to clean them. Bring the chicken broth to a boil then remove from heat. Add the morels in the broth and leave for 30 minutes to rehydrate them.
  • In a big sauce pan, melt the butter at medium-high heat. Seeat the chicken on all sides, about 5 minutes total. Season with salt and pepper. Remove chicken then set aside.
  • Add the onion, garlic, fresh mushrooms then cook for 3 minutes. Deglaze with the rum and scrape the bottom to get all those flavors! Add the chicken back.
  • Add the broth with morels, beer, cornstarch mix, cream, Dijon mustard and the thyme leaves. Season with salt and pepper then stir well.
  • Lower heat slightly, cover then simmer for 30 minutes.
  • Remove lid, crank heat to mid-high and bring to a boil. Simmer at big boil for 15 minutes, stir delicately. Verify the chicken doneness before removing pan from heat.
  • Serve on egg noodles with green beans, sweet peas or snow peas!