Creamy Mustard Chicken

Name: Creamy Mustard Chicken
Yield: 12
Ingredients: 4 tablespoons Olive oil; 0.5 cups Onion; 3 cloves Garlic; 2 tablespoons Mustard; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 teaspoon Paprika; Parsley; 2 cups Chicken Stock; 1 tablespoon Honey; 8 Chicken Legs; 1 cup Double Cream

Media

Contains allergens

Mostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein25 %39 g
Carbs3 %5 g
Fat71 %49 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	625 kcal	204 kcal
Protein	39 g	12.7 g
Carbs	5 g	1.6 g
Fat	49 g	16 g

One serving is about 306 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Colombia

Ingredients

4 tablespoons Olive oil
120 ml OnionOriginal: 0.5 cups
3 cloves Garlic (Crushed)
2 tablespoons Mustard
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Paprika
Parsley (Garnish)
480 ml Chicken StockOriginal: 2 cups
1 tablespoon Honey
8 Chicken Legs
240 ml Double CreamOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Pat the chicken dry and season the pieces with salt, pepper and paprika.
Heat a saucepan over medium high heat and add the oil. Let the oil heat for a few seconds. Add the chicken and cook to sear all the sides turning the pieces a couple of times until they are golden browned about 10 minutes.
Transfer the browned chicken to a plate and set a side. Add the onions and garlic to the skillet and cook for about 2 minutes or until soft. Add the chicken broth, mustard, honey and cream. Season with salt and black pepper.
Stir well and return the chicken pieces to the pan. Cover the pan and cook over medium low for about 45 minutes or until the chicken is cooked. The final temperature for chicken legs should be 170˚F.
Serve warm over white rice and garnish with chopped parsley.