Traditional Spanish Chicken in Mustard sauce | Pollo a la mostaza

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon offers a similar tang with less sugar.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor while reducing alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless reduces fat; thighs are often cheaper than breasts.

Cut the whole chicken into pieces.

Heat a large clay terracotta pot over high heat and pour in extra virgin olive oil.

Sear the chicken skin-side down for about 10 minutes on each side until well browned; set aside.

Add sliced spanish onion, garlic cloves (with skin on), and button mushrooms to the pot; cook for 10-15 minutes until golden.

Add fresh oregano and dried bay leaves to the pot.

Return the chicken to the pot, season with black pepper, and flambé with cognac.

Deglaze with white wine and bring to a boil.

Add dijon mustard to taste and chicken stock; let simmer slowly for at least 45 minutes on low heat.

Prepare a cartouche with parchment paper to cover the pot while simmering.

Add new potatoes and tender stem broccoli to the pot for the last 5 minutes of cooking, drizzling with single cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens