Braised chicken in creamy mustard sauce


Total time: 2hr 10m
Preparation Time: 25m

Servings
For 4 people


Author

Florian (FOOBY Team)


Nutritional Information

Contains 639 Kcal, 38g Protein, 35g Carbohydrates, 37g Fat


Ingredients

  • Chicken
  • 1 chicken (approx. 1.2 kg)
  • 2 tbsp coarse-grain mustard
  • 1 tsp sea salt
  • a little pepper
  • Sauce
  • 1 onions
  • 250 g celeriac
  • 1 tbsp olive oil
  • 1 bay leaf
  • 2 tbsp coarse-grain mustard
  • 5 dl full-cream milk (UHT)
  • 1 dl chicken bouillon
  • Braise for approx.
  • sea salt, to taste
  • Mashed potato
  • 800 g Blaue St. Galler potatoes (blue potatoes)
  • salted water
  • 4 tbsp olive oil
  • sea salt, to taste
  • Utensils
  • For a cooking pot that holds approx. 3 litres, without a lid

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Instructions

  • Chicken

    Rinse the chicken (inside and out) in cold water, pat dry.
  • Coat the chicken with mustard, season.
  • Sauce

    Chop the celeriac and onions. Heat the oil in the cooking pot. Sauté the celeriac and onion for approx. 2 mins.
  • Add the bay leaf and mustard, pour in the milk and stock and bring to the boil. Add the chicken.
  • Braise for approx.

    1 3/4 hrs. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the chicken and discard the bay leaf. Puree the sauce, season with salt.
  • Mashed potato

    Chop the potatoes, cook in boiling salted water for approx. 15 mins. until soft. Drain the potatoes well.
  • Return the potatoes to the pan. Add oil and mash with a potato masher or fork, season with salt.
  • To serve,

    split the chicken into pieces and serve with the sauce and the mashed potato.
  • Note:

    The creamy mustard sauce may curdle during cooking but it will turn smooth when puréed.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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