Do you remember that commercial many years ago where the two gentleman in the back seat of Bentley's swap Dijon mustard? Remember the tag line....."do you have any Grey-Poupon?"
Roman's were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, know as "must" with ground mustard seeds to make "burning must" or mustum ardens — hence "must ard".
The Romans likely exported mustard seed to Gaul in France and by the 10th century, monks in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers dates back to 1292. Dijon, France, became a recognized center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.
In 1777, one of the most famous Dijon mustard makers, Grey-Poupon was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.
This sounds like the perfect Saturday afternoon lunch with a loaf of crust
Dijon Chicken Stew
Courtesy of Hearst Publishing
1/4 Cup Water
2 Tablespoons Dijon Mustard
1 Tablespoon Corn Starch
1 Tablespoon Olive Oil
2-3 diced shallots (about 1 cup)
3 cloves garlic, minced
1 Tablespoon Fresh Rosemary
1 Cup White Wine
1 Pound, Boneless Skinless Chicken Breasts, cut in 1 inch cubes
8 Cups Chopped Escarole
1 Can (14 oz) Chicken Broth
Salt and Pepper to taste
Directions:Whisk water, mustard, and cornstarch in a small bowl; set aside.
Heat oil in a Dutch oven over medium heat. Add shallots, garlic, and rosemary; cook, stirring, for 1 minute. Add wine, cover, and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
Add chicken, escarole, and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.
Recipe Courtesy of Hearst Publishing; slightly adapted by Cooking Light and Eating Well
Image Courtesy of Google Images; I tried to find a picture of those two old guys in the backseat of that old Bentley...but I couldn't find one