Chicken leg fillet stewed with mustard and cream
8 servings
40 minutes
Chicken leg fillet stewed with mustard and cream is a refined dish of European cuisine that combines the tenderness of meat and the velvety texture of the sauce. This classic recipe has roots in French gastronomy traditions where mustard and cream are often used to create harmonious flavor combinations. The chicken fillet infused with garlic and spices gains a rich taste, while the delicate creamy sauce with a spicy hint of mustard adds depth and sophistication to the dish. Stewing in the sauce makes the meat especially tender and juicy. It pairs perfectly with a side of potatoes, rice, or fresh vegetables, creating a hearty and elegant dinner. This dish is suitable for both a cozy home lunch and a festive table, delighting guests with its refined taste and appetizing appearance.
1
Prepare the products.
2
Place the chicken drumstick in a pan with vegetable oil.
- Chicken drumstick: 8 pieces
3
Salt on top.
- Salt: 1 tablespoon
4
Sprinkle the chicken with seasoning and chop the garlic.
- Chicken seasoning: 1 teaspoon
- Garlic: 5 clove
5
Add garlic to the chicken.
- Garlic: 5 clove
6
Fry the pieces on all sides.
7
Put mustard in a bowl.
- Mustard: 3 tablespoons
8
Add cream and mix.
- Cream: 300 ml
9
Add sauce to the chicken.
- Cream: 300 ml
- Mustard: 3 tablespoons
10
Cook the chicken in sauce for 15 minutes with a lid.
11
Serve chicken with a side dish.
