Old-Fashioned Mustard Braised Chicken
A true family-style classic: creamy, flavorful, and gently tangy, perfect for a comforting yet elegant meal
Ingredients:
- 4 chicken pieces
- 2 onions, thinly sliced
- 2 tbsp whole-grain (old-fashioned) mustard
- ¾ cup (200 ml) heavy cream
- 1 cup chicken broth
- 2 tbsp olive oil or butter
- Salt & black pepper, to taste
- 1 garlic clove, minced (optional)
- Thyme or bay leaf (optional)
Instructions:
- Heat the olive oil or butter in a large skillet or Dutch oven over medium heat.
- Brown the chicken pieces on all sides until golden. Remove and set aside.
- In the same pan, sauté the onions (and garlic if using) until soft and translucent.
- Return the chicken to the pan. Season with salt and pepper.
- Add the whole-grain mustard and stir to coat the chicken evenly.
- Pour in the chicken broth, add thyme or bay leaf, cover, and simmer over low heat for 25–30 minutes.
- Stir in the heavy cream and cook uncovered for another 5–10 minutes, until the sauce is rich and creamy.
Serving Tips:
- Serve with rice, mashed potatoes, pasta, or steamed potatoes
- Add mushrooms or a squeeze of lemon juice for extra depth and freshness
