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CLASSIC FRENCH SUNDAY ROASTED COQUELET WITH CREAMY MUSTARD SAUCE

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CLASSIC FRENCH SUNDAY ROASTED COQUELET WITH CREAMY MUSTARD SAUCE

CLASSIC FRENCH SUNDAY ROASTED COQUELET WITH CREAMY MUSTARD SAUCE

Succulent roast coquelet with perfectly crisp, honey-glazed skin and juicy meat, including the breast. Served with a luscious mustard-lemon cream sauce made from the pan juices. Perfect with a simple green salad or cauliflower puree and Dijon roasted potatoes for a heartier meal.

⏲️ Prep Time: 15 min + 1 hr resting

🍳 Cook Time: 45 min

🍽️ Yields: 4 servings

🥣 Ingredients

For the roasted coquelet:

  • 2 coquelets (~500 g each)
  • 30 g butter (room temperature)
  • 1 tablespoon mustard
  • 1 teaspoon honey
  • 2 garlic cloves
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper

For the mustard sauce:

  • 100 ml hot milk
  • 100 ml cooking cream (15% fat)
  • 10 g flour
  • Zest of 1/4 small lemon
  • 1 heaping teaspoon mustard
  • Salt and freshly ground black pepper

👩‍🍳 Instructions

  1. Pat the coquelets dry thoroughly. Let them rest at room temperature for 1 hour.
  2. Whip butter with mustard, honey, salt, and black pepper to create a soft paste.
  3. Spread this paste evenly over the birds, including under the skin of the breasts. Insert one peeled garlic clove and one thyme sprig inside each coquelet.
  4. Place the coquelets breast-side down in an ovenproof dish just large enough to hold them with a few cm space around. Avoid overcrowding to preserve juices.
  5. Roast at 200°C (390°F) for 15 minutes.
  6. Turn the birds over, baste with pan juices, and roast for another 30–35 minutes at 200°C. Baste again halfway through.
  7. Check doneness by piercing thigh with a fork: clear juices should run out. The skin should be deeply golden and caramelized from honey.
  8. Transfer coquelets to a platter and loosely cover with foil to keep warm.
  9. Place roasting pan on stovetop over low heat (or transfer juices to a skillet). Whisk in flour to absorb fat. Gradually add hot milk, whisking continuously until you get a creamy béchamel.
  10. Once thickened, stir in cream and lemon zest. Bring back to a gentle boil while stirring.
  11. Add mustard, salt, and pepper to taste. Adjust consistency with extra milk if too thick.
  12. Serve coquelets immediately with mustard sauce on the side.

💡 Tips

  • Use medium honey for a balanced sweet glaze.
  • Resting birds before roasting ensures even cooking.
  • Avoid large roasting dishes to keep juices concentrated.
  • A simple green salad or cauliflower puree makes excellent accompaniments.

🎉 Perfect For

  • Elegant Sunday lunches
  • Classic French home cooking
  • Special occasion dinners
  • Pairing with light, fresh salads or purees

📝 Final Thoughts

This classic French roasted coquelet with honey-mustard glaze and creamy mustard sauce brings sophisticated flavors with simple techniques. Juicy meat, crispy skin, and a tangy sauce make this a memorable meal.