Melissa Veytia

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Mustard Roasted Mustard

40 mins
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This delicious recipe for chicken mustard is a delicious way to prepare chicken easily and in a different way.
Learn more about Melissa Veytia


4 portions
  • 8 chicken thighs
  • sea salt
  • ground peppers
  • 2 tablespoons olive oil
  • 1 onion, chopped into large pieces
  • 2 apples, cut into large pieces
  • 1 cup chicken soup, (preferably without salt)
  • 3 tablespoons mustard
  • 1 1/2 teaspoons unsalted butter, soft
  • 1 tablespoon flour
  • 1 tablespoon parsley, chopped


Preheat the oven. Season the chicken with salt and pepper.
Heat the olive oil in a refractory, add the chicken with the skin facing down and cook until golden brown for 6 minutes. Turn each piece of chicken and cook for 3 more minutes. Transfer to a plate along with the juices except for 2 tablespoons.
Add the onion, the apples and season with salt and pepper. Cook until they are soft for about 4 minutes.
Mix the chicken broth with the mustard and add it to the refractory until it boils.
Arrange the pieces of chicken in the refractory with the skin facing upwards.
Transfer to the oven and roast the chicken for 15-20 minutes.
Mix butter and flour to make a paste. Add the juices to a pan together with half of the "pasta" of the butter with flour until it boils and thickens about 2 minutes. Add a little more if necessary so you have a slightly thick gravy and season with salt and pepper.
Serve chicken pieces with apples and onion and add a little of the gravy on top.


Sprinkle parsley and serve hot.

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