Braised chicken in creamy mustard sauce
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
Total time: 2hr 10m
Preparation Time: 25m
Servings
For
4 people
Author
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
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.
