Poulet D'Hiver

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 197.4
  • Total Fat: 12.5 g
  • Cholesterol: 74.9 mg
  • Sodium: 317.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 15.1 g

View full nutritional breakdown of Poulet D'Hiver calories by ingredient
Submitted by:


This is my mom's recipe. This is my mom's recipe.
Number of Servings: 7


    chicken parts (thighs were best) 6-8 pieces
    1/2 large yellow onion, diced
    1 stalk celery, diced
    1 clove garlic, minced
    Fresh rosemary sprigs (about a tablespoon)
    Olive oil
    Baby carrots (15?)
    1/2 pound of mushrooms sliced thin
    Low-salt chicken broth (about a cup and a half)
    Dijon mustard, 2 or a bit more tablespoons
    Salt and pepper
    Whipping cream (3 dollops towards the end of preparation)
    Juice of 1/2 an orange
    Zest from the orange


Prepare onion, celery and garlic and saute in small amount of butter and olive oil in large skillet. Add sliced mushrooms. Cook gently for a few minutes. Remove with slotted spoon to a bowl.

Clean and dry chicken pieces. Add to skillet with a small amount of additonal olive oil. Brown chicken pieces on both sides. Cooking over medium heat but watching all the time.

Add vegetables back into skillet with chicken. Cut fresh rosemary sprigs in small pieces and add. Add baby carrots and chicken broth and season with salt and pepper. Mix well.

Cover and cook over low heat for 20-30 minutes. Add dijon mustard in a couple of parts of the pan liquid - gently mix mustard into sauce. Spray juice of half an orange over mixture and add orange zest. Re-cover and continue to cook for another 20 or 30 minutes.

At about this time in the cooking, add a few dollops of whipping cream to the sauce and be sure it is well incorporated and heated. DONE.

Serve over rice.

I think the key, is cooking it for quite a long time. (Maybe 1.5 hours or so).

Number of Servings: 7

Recipe submitted by SparkPeople user CHESSMANS2000.

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