Filling winter cooking: recipe for braised mustard chicken


Close-up of chicken in mustard sauce |  © Getty Images/Drbouz

Culinary pampering program

© Getty Images/Drbouz

Our braised mustard chicken brings together what simply belongs together: Here the chicken meets a sophisticated, creamy mustard sauce and lots of healthy vegetables. By the way: Those who do without the side dish can look forward to a delicious low-carb dish. We show you how to prepare it.

You need these ingredients for about 4 servings:


  1. In the first step, preheat the oven to 200 °C top/bottom heat (180 °C circulating air). Cut the chicken breast into pieces and season all over with salt and pepper. Now remove the ends from the leeks and cut the rest into fine rings. Peel and chop the garlic. Clean and chop mushrooms. Rinse herbs and pat dry.

  2. Pour enough oil into a roasting pan and heat. Sear the meat all over, then remove and set aside for now. Add a little more oil to the frying fat and first fry the mushrooms in it, then the leek and then the garlic. Dust flour over the vegetables.

  3. Deglaze with the broth. Once the steam has dissipated, cream, apple cider vinegar, and mustard can also be stirred in. Add the herbs, mustard seeds and the seared meat, mix everything together and put the roaster, with the lid on, in the oven. Let the whole thing simmer for about 45 minutes, basting the meat with a little sauce from time to time so that it doesn’t dry out.

  4. After the roasting time, remove the roaster from the oven. Season the sauce again to taste, then it can be served. Enjoy the meal!

Recipe for fettuccine with roasted vegetables and quince chutney

Tipp: Are you looking for the right vegetable side dish? Then we recommend blanched green beans. If desired, these can also be fried with onions and served with the stewed mustard chicken.

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