Chicken in mustard marinade
4 servings
90 minutes
Chicken in mustard marinade is a dish inspired by European culinary traditions, where Dijon mustard is often used to create exquisite sauces. The combination of juicy chicken meat, aromatic bacon, and rich mustard sauce gives the dish a deep flavor with spicy and creamy notes. White wine adds a light acidity, while fresh thyme contributes a refined spiciness. The celery puree garnish complements the dish with its tenderness and subtle sweet undertones. This dish is perfect for both a cozy family dinner and a festive table, impressing guests with its harmony of flavors and appetizing appearance.
1
Prepare all the ingredients.
2
Mix 140 grams of Dijon mustard with smoked paprika and salt in a bowl.
- Dijon mustard: 185 g
- Smoked paprika: 0.3 teaspoon
- Salt: to taste
3
Rub the chicken with mustard mixture.
- Dijon mustard: 185 g
- Chicken thighs: 4 pieces
- Chicken legs: 4 pieces
4
Cut the bacon into cubes and place it at the bottom of the pot. Turn on the stove to medium heat.
- Bacon: 100 g
5
When the bacon is fried (it will take about 10-15 minutes), place it on paper towels.
6
Chop the onion into small cubes. Sauté the onion in the fat left from the bacon until soft and translucent.
- Onion: 1 head
7
Add thyme and sauté for a couple more minutes. Then transfer the onion to a large bowl.
- Fresh thyme: 2 sprigs
8
Place the chicken in the pan in a single layer and fry on high heat. If there is not enough fat from the bacon, add more vegetable oil. When the chicken is well browned on one side, flip it and fry the other side.
- Chicken thighs: 4 pieces
- Chicken legs: 4 pieces
- Vegetable oil: 30 ml
9
Place the chicken in a bowl with onions. Pour wine into the pan and scrape off any pieces of chicken that are stuck.
- Dry white wine: 250 ml
10
Return the chicken, onion, and bacon to the skillet. Cover with a lid and simmer for about 20 minutes, turning occasionally.
11
Peel the celery root and cut it into large cubes.
- Celery root: 500 g
12
Boil celery in boiling water. In a separate saucepan, heat 200 ml of cream.
- Celery root: 500 g
- Cream 35%: 250 ml
13
Blend the cooked celery with cream until smooth puree.
- Celery root: 500 g
- Cream 35%: 250 ml
14
Turn off the stove 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.
- Dijon mustard: 185 g
- Mustard seeds: 1 tablespoon
- Cream 35%: 250 ml
15
Serve with celery puree, garnished with chopped parsley.
- Parsley: to taste