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Put in mustard crust and mustard sauce

Put in mustard crust and mustard sauce

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Mix finely chopped shallots with mustard, coriander, vinegar, olive oil and season. Cover the chicken pieces with this mixture and keep in the fridge for an hour.

After the marinating time has expired, place the chicken pieces in the preheated oven at 210 degrees, on a greased metal griddle with butter, for 45 minutes. They return halfway through. After 45 minutes, turn off the oven and leave it in the closed oven for another 10 minutes.

For the sauce, melt the butter, add the shallots and sauté for a few minutes. Add the wine and leave until the sauce is reduced by half, then add sour cream, season and simmer until it becomes a creamy sauce. Remove from the heat and add the mustard.

The pasta is boiled according to the instructions on the package.

Chicken legs with mustard and sour cream

We wash the washed and cleaned chicken legs with mustard. Season them with salt and pepper, then put them in a heat-resistant dish. Put greens on each leg, pour the soup into the bowl, then add the garlic cut into 4-6 pieces and sprinkle the legs with oil. Cover the bowl with foil and put it in the oven at 200 ° C for 30 minutes. After this time, remove the foil, add the sour cream and continue to cook the thighs until they are browned on both sides.

Serve hot, with a garnish of baked potatoes, mashed potatoes or rice, over which we put a little sauce.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Baked cocktail with mustard sauce

sour, mustard with sour cream, garlic and thyme and I chose baked coquette with mustard sauce.

The cockroach is a farm chick, raised in Brittany. It has a fine and tender meat and a very good country chicken taste.

I ate it with the garnish of sweet potatoes, in the oven and lettuce with green onions.

The contrast between the sour mustard sauce and the potato jam was amazing.

Of course, you can also use chicken legs for this recipe.

green onions for garnish (optional)

How come:

Thaw the cockle (I leave it in the fridge overnight) and leave it for about 30 minutes at room temperature.

We clean it and talk about it, we salt it outside, we put a sprig of thyme and a clove of garlic inside

and we put it in a tray not much bigger than it (I used the non-stick tray and I didn't put oil in the tray).

Grease it with a little oil, sprinkle pepper and pepper on top and bake it in the preheated oven at 180 C

for about 20 minutes, after which we turn it over and leave it for another 20 minutes.

Meanwhile, make the sauce: mix the mustard with the milk and cream, thyme and finely chopped garlic.

After 20 minutes, pour the sauce into the pan, next to the chicken and cook for 10 minutes, then turn the chicken on the other side and cook for another 10 minutes.

Remove from the oven and add a little finely chopped green onions (optional)

I made sweet potatoes prepared in the oven like this: I cut them like straw potatoes in a bowl, I added salt, pepper over them,

3 tablespoons oil and a little granulated garlic and a little thyme.

I baked on baking paper in the preheated oven at 200 C for about 17-18 minutes.

Be careful not to overlap the potatoes in the pan, so that they are all cooked well enough.

I prepared them before the chicken, they are delicious and if they cool down, eat them with hot chicken.

Chicken breast with mustard sauce

Heat the olive oil in a large pan over medium-high heat. Season both sides of the chicken breast with salt and pepper. Put the chicken breast in hot oil and cook for 5-6 minutes on each side.

Transfer to a plate and cover with foil to keep warm.

Add the garlic to the rest of the oil in the pan and sauté for 10 seconds. Add here the stock of chicken, sour cream, mustard, thyme and sage and cook, stirring constantly for 1-2 minutes, until the sauce thickens.

Serve the chicken with this sauce on top and another garnish.

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Dietary food with chicken and mushrooms, prepared in a pan with a little oil and peeled tomatoes and onions

1 kg chicken (I used wings, but you can also put lower or upper thighs, with or without skin)
2 onions
4 cloves of garlic
100 ml dry white wine
4 tablespoons Sherry vinegar (or red wine vinegar)
2 cups chicken soup
50 gr tomato paste (1 tablespoon topped)
2 wire tarhon
1/3 bunch of parsley
1 tablespoon sour cream
2 teaspoons mustard
1 tablespoon oil
1 tablespoon butter

Preparation Put in mustard and tarragon sauce

  1. Heat the butter and oil in a pan large enough to hold the chicken pieces. If you don't have one, you can fry the chicken in slices. Place the chicken pieces in the pan and fry on both sides until slightly browned. Remove from pan.
  2. Add the finely chopped onion and cook until well softened. Add the cleaned and cut garlic in half and cook for another 2 minutes.
  3. Extinguish the onion with wine and simmer until it evaporates. Add the vinegar and boil until it evaporates.
  4. We move the fried meat in a pot and pour all the contents of the pan over it.
  5. Add the soup, tomato paste, tarragon and parsley (whole) and bring to a boil.
    * add enough soup to cover the pieces of meat I got 2 cups of soup if you need more liquid, you can fill with water
  6. From that moment, boil for 30 minutes if you used chicken wings or 45 minutes if you used thighs.
  7. When the meat is cooked, remove the greens from the pot and discard. Remove the meat on a plate and cover with foil to keep warm. The sauce left in the pot should be quite thick. If it is not, boil it a little over high heat until it reduces and thickens.
  8. Add the mustard to the sauce in the pot and mix well. It's just a boil. Remove the pot from the heat.
  9. Mix the cream with 4-5 tablespoons of sauce, add one by one. Pour the mixture into the sauce and mix well. Taste the salt sauce and add if necessary (soup, mustard used were already salted).
  10. Serve with mashed potatoes, polenta or pasta.

2. Heat the onion and garlic

5. I moved everything to a pot

6. Add water, tomato paste and tarragon

Chicken in walnut crust with mustard sauce

200 grams of nuts
20 grams of starch
10 grams of dried thyme
5 grams of paprika
1 or
20 ml water
4 boneless chicken breasts
30 ml oil
200 grams of mayonnaise
20 grams of mustard
5 ml vinegar
5 grams of sugar
20 grams of chopped parsley

How to prepare chicken in walnut crust with mustard sauce

In a blender, mix the walnuts with the starch, thyme, paprika, salt and pepper until you get a fine paste. transfer to a bowl. In a bowl, mix eggs with water. Soak the chicken breasts in this composition and then roll them in the walnut mixture.

Heat the oil in a pan. Add the chicken pipette and leave on the fire for 10 minutes on each side.

Meanwhile, mix the mayonnaise, mustard, vinegar, sugar, parsley, salt and pepper in a bowl. When the chicken is ready, transfer to plates and garnish with mustard sauce.

Serve the chicken in walnut crust with mustard sauce

The chicken in walnut crust with mustard sauce is served as such. You can also serve it with baked potatoes or green beans.

Chicken in mustard crust and flavored herbs

Mix the whipped milk with the mustard. Gently raise the chicken and then put it in a bag (preferably one that can close tightly) and pour over the sauce obtained earlier. You can let the chicken marinate for 1-2 hours or until the next day.

Preheat the oven to high.

Using a food processor, prepare the crust. Chop the garlic, turn off the robot. Pour the breadcrumbs, herbs, parmesan, salt, pepper, lemon juice, a little olive oil and start the robot to combine all the ingredients.

Put the flavored breadcrumbs on a flat plate and, in turn, pass each piece of chicken through it until it is completely covered with crust.

Prepare a non-stick tray, put a parchment paper on it and put the chicken pieces, completely covered with crust.

Leave the chicken in the oven, over medium heat, for 40 minutes or until you notice that it has browned nicely on top.