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  Poulet citron moutarde:

4 portions

This is a delicious and very simple recipe that my grandmother used to make with Turkey legs- nothing stops you to use Turkey legs instead of the chicken by the way! We would have it served with rice or Potato Mousseline puree or even steamed potatoes and green beans.

But when it is ready, you may find there is a lot of juices left, remove the chicken and some of the onions and prepare  a lovely lemon rice to go with the chicken-it only takes 10-15 minutes extra.


3 tablespoons olive oil

Knob of butter

8 chicken pieces (legs and drumsticks)

4 tablespoon Dijon Mustard

1 lemon

2 large onions

2 cloves garlic

2 bay leaf cut

1 tablespoon thyme (dry or fresh)

A teaspoon chopped rosemary (dry or fresh)

Salt & pepper to taste




  1. Slice the onions finely, chop the garlic, the lemon and in a bowl mix with half the herbs 1 tablespoon olive oil

  2. Lay these at the bottom of an oven dish

  3. Spread the mustard on the chicken pieces, sprinkle on them the rest of the herbs

  4. Lay the chicken pieces on the bed of onions garlic and lemon, skin up

  5. Drizzle the rest of the oil,

  6. Add salt and pepper

  7. Bake in a fan oven at 170 degree C for about 40 minutes or until the juices run clear.


Lemon and chicken juices rice:


  1. To the oven dish  add about 100 gr basmati rice and 200ml hot boiling water and covering it with foil put the dish back in the oven for about 5 minutes then switched the heat off.

  2. In another 15 minutes the rice absorbs all the beautiful juices and lemon

  3. Serve the chicken with this delicious rice or why not keep it for the next day to serve with some left-over Tian (see recipe!)

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