Braised chicken in creamy mustard sauce
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1506, total fat 128 G., saturated fats 37 G., proteins 43 G., carbohydrates 53 G., fiber 8 G., cholesterol 327 mg, sodium 1110 mg, sugar 5 G.
Calories 1506, total fat 128 G., saturated fats 37 G., proteins 43 G., carbohydrates 53 G., fiber 8 G., cholesterol 327 mg, sodium 1110 mg, sugar 5 G.
As Cardea Brown has proven time and again, truly delicious home-cooked food includes a familiar and beloved ingredient—chicken—paired with a thick, mouth-watering sauce that leaves no trace on the plate. You'll definitely want to include this dish in your daily diet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 1 cup flour
- 1 tbsp. l. homemade seasoning, see recipe below
- 4 boneless chicken thighs
- 1 cup of rapeseed oil
Sauce
- 1 medium onion, diced
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried thyme
- 0.5 tsp dried rosemary
- 1/3 cup lightly salted chicken broth
- 1.5 cups heavy cream
- 2–8 tablespoons Dijon mustard
- 1 teaspoon ground mustard
- 2 tbsp chopped fresh parsley
Homemade seasoning
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup sweet paprika
- 1/4 cup coarse salt
- 1/4 cup freshly ground black pepper
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Recipes with similar ingredients: chicken thighs, Dijon mustard, rosemary, thyme, cream, mustard seed, garlic powder, paprika
Cooking the dish according to the recipe:
- Chicken:
In a large bowl, combine the flour and seasoning. Add the chicken and toss to coat thoroughly. Heat the oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shake off any excess flour, and add the chicken to the hot oil. Cook until golden brown on all sides, about 5 minutes per side. Transfer to a plate and set aside. Drain most of the oil from the skillet, reserving 1 tablespoon. - Sauce:
Add the diced onion to the heated oil in a skillet and cook until the onion is slightly softened and translucent, 2–3 minutes. Add the butter, garlic, thyme, and rosemary and cook until fragrant, about 1 minute more. Stir in the broth, scraping up any browned bits from the bottom of the pan. Simmer until the sauce thickens, 3–4 minutes. Stir in the cream, Dijon mustard (start with 2 tablespoons for a milder sauce and increase to 8 tablespoons if you prefer it spicier), and ground mustard and continue to cook until the sauce thickens, 2–3 minutes. - Add the chicken, turning to coat with the sauce. Cover and cook, turning occasionally, for 25–30 minutes. Sprinkle with parsley before serving.
Homemade seasoning:
Yield: 1 and 1/4 cups
Combine garlic powder, onion powder, paprika, salt, and pepper in a bowl. Store in a tightly sealed container for up to 6 months.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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