Mustard chicken It is one of those recipes that can be used at any time, both for your daily menu or to entertain your guests in a celebration, since it is a very attractive dish, it is quite inexpensive and the best of all is that you prepare it in 10 minutes and does not stain almost anything. I mean, a real gem, don’t you think?
This old-fashioned mustard chicken It has the 3 B, and you will ask yourself, what does this mean? Well, now I will explain it to you. It is good, beautiful and cheap, good because it has an unbeatable mix of flavors, beautiful because you serve it however you serve it, it looks super tasty and cheap because the ingredients it contains are very affordable.
And the best of all is that it is very simple, since you only have to skip the chicken and let it cook in its tasty sauce, and one thing, if there is a member of the family who does not like to see the grains of this type of mustard, you can cook it with any other and that’s it.
So if you want to know how to make chicken in mustard sauce ? do not miss this recipe because it will hallucinate you how simple it is to prepare and the result is unsurpassed.
1 k chicken
2 cloves of garlic
2 tablespoons old mustard
1 chicken bouillon cube
1 glass of white wine
100 ml of evaporated milk
Extra virgin olive oil
Mustard chicken step by step
The main thing in this recipe is that the ingredients are of quality, especially the chicken. For this reason, I bought it from my friend Paky who has a poultry shop in the Galerías F market in Moratalaz, I recommend it because it sells a luxury genre and she is super nice.
1.- The first thing is to put a saucepan on the fire with a good jet of oil. When it’s hot, add the seasoned chicken and seal it evenly on all sides to keep the juices inside and not dry out.
2.- As soon as it is golden brown, you take it out and reserve it. In that same casserole, put the onion and garlic, finely chopped, add a pinch of salt and pepper and fry it for about 5 minutes over low heat.
3.- After 5 minutes, pour the glass of white wine and the crumbled stock cube, turn up the heat and stir. Let it cook for 3 to 4 minutes to reduce the alcohol in the wine. Next, add the evaporated milk and the pepper and cook for 2 more minutes.
4.- Now you put the chicken back in the pot and if it has released juice, you also add it to the casserole because it will give the sauce a very rich flavor. You have to cover the chicken well with the sauce.
5.- Finally, you cook it for about 30 minutes over medium-low heat, more than enough time for the sauce to thicken and the chicken to be tender and juicy.
My tips and tricks
I have chosen chicken thighs, but you can change it for a chopped chicken, breast or fillets. That to your choice.
You can use cooking cream or yogurt instead of evaporated milk.
I like to leave it overnight since the chicken is infused with all the flavor of the mustard sauce and is much more settled.
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