Uploaded August 2025 | Updated September 2026, 19 minutes ago
Today we're making Poulet à la Moutarde... for the first time of course. This is a chill cooking livestream talking food, technique, stories, and whatever else comes up. Whether you're here to learn, or just vibe with some real-time cooking, you're in the right place. Comment your thoughts and ideas down below!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
🍎 Ingredients (subject to change live)
Poulet à La Moutarde
• parsley rinsed an ready to be chopped
• 1 whole chicken dried and out of container (~3–4 lbs)
• 3 Tbsp. Dijon mustard (+1–2 tbsp to finish)
• 1 tbsp whole-grain mustard (optional)
• 2–3 shallots (or 1 onion)
• 2 garlic cloves
• 1 cup dry white wine
• 1 cup chicken stock
• ½ cup crème fraîche or heavy cream
• splash oil (for searing)
• 3–4 sprigs thyme
• Kosher salt + pepper
• 2-3 Tbsp. flour
Tourné Potatoes
• 2 medium Yukon Gold potatoes
• 2 bay leaves
• 5-7 pepper corns (who's actually counting)
• Kosher salt
🫕 Equipment
• heavy skillet / Dutch oven with lid
• medium saucepan (potatoes)
• cutting board(s)
• sharp chef’s knife
• sharp boning knife
- paring knife for tourné work
- tongs, whisk, wooden spoon, spatula
- bowls + ramekins (mise en place)
- strainer/colander
- serving platter
#mitchmai #cookinglive #cookwithme
Today we're making Poulet à la Moutarde... for the first time of course. This is a chill cooking livestream talking food, technique, stories, and whatever else comes up. Whether you're here to learn, or just vibe with some real-time cooking, you're in the right place. Comment your thoughts and ideas down below!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
🍎 Ingredients (subject to change live)
Poulet à La Moutarde
• parsley rinsed an ready to be chopped
• 1 whole chicken dried and out of container (~3–4 lbs)
• 3 Tbsp. Dijon mustard (+1–2 tbsp to finish)
• 1 tbsp whole-grain mustard (optional)
• 2–3 shallots (or 1 onion)
• 2 garlic cloves
• 1 cup dry white wine
• 1 cup chicken stock
• ½ cup crème fraîche or heavy cream
• splash oil (for searing)
• 3–4 sprigs thyme
• Kosher salt + pepper
• 2-3 Tbsp. flour
Tourné Potatoes
• 2 medium Yukon Gold potatoes
• 2 bay leaves
• 5-7 pepper corns (who's actually counting)
• Kosher salt
🫕 Equipment
• heavy skillet / Dutch oven with lid
• medium saucepan (potatoes)
• cutting board(s)
• sharp chef’s knife
• sharp boning knife
- paring knife for tourné work
- tongs, whisk, wooden spoon, spatula
- bowls + ramekins (mise en place)
- strainer/colander
- serving platter
#mitchmai #cookinglive #cookwithme
