Mustard Chicken

Chicken is one of the most versatile meats, and today I bring it in a recipe as classic as it is tasty, the traditional Mustard Chicken recipe.

It is one of my favorite ways to prepare chicken, with its tangy flavor thanks to the mustard and creamy texture thanks to the cream. Very easy to prepare and delicious, served with a bit of white rice on the side you'll have a complete meal.

To prepare it, I recommend a wide surface, that's why we do it in a Shallow Casserole and with a good base, and that has a lid, it will be great for its cooking.

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 leek
• 2 shallots
• 1 carrot 1 green pepper
• 1 chopped chicken
• 1 tablespoon Wholegrain mustard
• 1 bay leaf
• 1 teaspoon Dijon mustard
• 6 small potatoes
• 1 glass white wine
• ½ glass chicken stock
• 250 ml heavy cream or evaporated milk
• A little chopped parsley

Bra Efficient Orange shallow non-stick casserole and Miyabi Japanese Damascus steel knives

Preparation

1. In a Bra Efficient Shallow Casserole, we heat a tablespoon of oil. We season the chicken with salt and pepper and sauté it over medium heat until the meat is browned, though it doesn't need to be cooked through (about 10 minutes). Remove it from the Shallow Casserole and set aside on a plate.
2. We heat two tablespoons of extra virgin olive oil and sauté the very finely chopped vegetables starting with the carrot and the green pepper.
3. When they are soft, we add the shallots and sauté for one minute. We add the mustard and stir well. We add the white wine and the stock and let all the ingredients integrate well.
4. Return the chicken to the Shallow Casserole, lower the heat, and cover. Cook for about 15-20 minutes. Then uncover and raise the heat a little. Cook until the sauce has evaporated a bit and is thicker.
5. We add the cream and let it boil for about 5 more minutes. We adjust the salt.
6. Meanwhile we boil the potatoes with their skin on. We cut them in half and season with salt and pepper. We brown them in one tablespoon of oil until the edges are golden and crispy.
7. We serve the chicken with the potatoes with a bit of chopped parsley.

Bra Efficient Orange shallow non-stick casserole, Revol round porcelain plates and Luigi Bormioli glass jars