Creamy Mustard Chicken

Name: Creamy Mustard Chicken
Prep time: 27 min
Cook time: 55 min
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: Colombia
Ingredients: 8 chicken legs; 1 tsp paprika; 1 tsp salt; 1 tsp black pepper; ¼ cup olive oil; 3 cloves garlic; ½ cup onions; 2 cups chicken stock; 2 tbsp mustard; 1 cup heavy cream; 1 tbsp honey; Garnish parsley

A Colombia dinner. Ready in about 1 hour 22 minutes. Difficulty: medium.

27 minPrep (about)
55 minCook (about)
1 hr 22 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

10 chicken legs

Fresh & other

4 cloves garlic
⅔ cup onions
2 ½ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
1 ¼ cups heavy cream
1 ½ tbsp honey
Garnish parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Sauces & oils

¼ cup + 1 tbsp olive oil
2 ½ tbsp mustard

Spices & seasonings (3): paprika, salt, black pepper

1 ¼ tsp paprika
1 ¼ tsp salt
1 ¼ tsp black pepper

How to make it

Steps in our own plain words.

Pat the chicken dry.
Season the pieces with paprika, pepper and salt.
Heat a pot over medium high heat.
Add the oil.
Let the oil heat for some seconds.
Add the chicken.
Heat to sear all the sides turning the bits a couple of times until they're golden browned about 10 minutes.
Move the browned chicken to a plate.
Set a side.
Add the onions and garlic to the pan.
Cook for about 2 minutes until soft.
Add the cream, honey, mustard and chicken broth.
Season with salt and black pepper.
Stir well.
Return the chicken pieces to the pan.
Cover the pan.
Cook over medium low for around 45 minutes until the chicken is cooked.
Your final temperature.
Keep going for chicken legs should be 170˚F.
Serve warm over white rice.
Top with chopped parsley.