Mustard chicken

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

It's one of my favorite ways to prepare chicken, with its acidic flavor thanks to the mustard and creamy flavor thanks to the cream. Very easy to prepare and delicious, served with a little white rice to accompany it, you will have a well-rounded meal.

To prepare it, I recommend a large surface, so we make it in a low saucepan with a good bottom and a lid, which will be great for cooking it.

Ingredients

• 4 tablespoons of extra virgin olive oil
• 1 leek
• 2 shallots
• 1 carrot 1 green pepper
• 1 chicken, cut into pieces
• 1 tablespoon of old mustard
• 1 bay leaf
• 1 teaspoon Dijon mustard
• 6 small potatoes
• 1 glass of white wine
• ½ glass of chicken broth
• 250 ml of liquid cream or evaporated milk
• 1 little chopped parsley

Bra Efficient Orange Non-Stick Low Saucepan and Miyabi Japanese Damascus Steel Knives

Preparation

1. In a Bra Efficient low saucepan , heat a tablespoon of oil. Season the chicken with salt and pepper and sauté over medium heat until the meat is browned, although it does not need to be fully cooked (about 10 minutes). Remove from the pan and set aside on a plate.
2. Heat two tablespoons of extra virgin olive oil and sauté the finely chopped vegetables, starting with the carrot and green pepper.
3. When they are soft, add the shallots and sauté for a minute. Add the mustard and stir well. Add the white wine and the broth and let all the ingredients combine well.
4. Return the chicken to the pan and lower the heat and cover. Cook for 15-20 minutes. Then uncover and raise the heat slightly. Cook until the sauce has evaporated a little and thickened.
5. Add the cream and let it boil for another 5 minutes. Adjust the salt.
6. Meanwhile, boil the potatoes with their skins on. Cut them in half and season with salt and pepper. Brown them in a tablespoon of oil until the edges are golden and crispy.
7. We serve the chicken with the potatoes and a little chopped parsley.

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