Chicken in Mustard Marinade
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Chicken in mustard marinade
Ingredients
- Dijon Mustard - 6.5 oz
- Smoked salt - ¼ spoons
- Chicken Thighs - 4 pieces
- Chicken Drumstick - 4 pieces
- Bacon - 3.5 oz
- Onion - 1 head
- Thyme - 2 sprigs
- Dry White Wine - 8 fl oz
- Mustard Greens - 1 tablespoon
- 10% cream - 8 fl oz
- Parsley - to taste
- Celery salt - 17.6 oz
- Vegetable Oil - 1 fl oz
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a bowl, mix 140 grams of Dijon mustard with smoked paprika and salt.
Step 3
Rub the chicken with the mustard mixture.
Step 4
Cut the bacon into cubes and place it at the bottom of the pot. Turn on the stove to medium heat.
Step 5
Once the bacon is cooked until crispy (this will take about 10–15 minutes), transfer it to paper towels.
Step 6
Chop the onion into small cubes. Sauté the onion in the fat left over from the bacon until it becomes soft and translucent.
Step 7
Add the thyme and sauté for a couple more minutes. Then transfer the onion to a large bowl.
Step 8
Place the chicken in the skillet in a single layer and fry over high heat. If there isn't enough fat from the bacon, add more vegetable oil. Once the chicken is nicely browned on one side, flip it over and fry the other side.
Step 9
Place the chicken in a bowl with the onions. Pour wine into the skillet and scrape up any bits of chicken that may have stuck to the bottom.
Step 10
Return the chicken, onion, and bacon to the skillet. Cover with a lid and simmer for about 20 minutes, turning occasionally.
Step 11
Peel the celery root and cut it into large cubes.
Step 12
Boil the celery in boiling water. In a separate saucepan, heat 200 ml of cream.
Step 13
Blend the cooked celery with the cream until smooth and creamy.
Step 14
Turn off the heat and add 3 tablespoons of Dijon mustard, mustard seeds, and 50 ml of cream to the chicken. You can also add a little water to the pan if the sauce is too thick.
Step 15
Serve with celery puree, garnished with chopped parsley.
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