Old fashioned mustard chicken using a Arthur Martin
(5)
Preparation time
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Servings
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Old-fashioned mustard chicken is like a warm hug from your grandmother, wrapped in a deliciously tangy embrace. This dish hails from a time when mustard was considered a luxury, and it was often paired with hearty meats to elevate their flavors. Picture this: a cozy kitchen filled with the aroma of tender chicken cutlets simmering in a creamy mustard sauce, while potatoes steam away in the background, eagerly awaiting their turn to shine on your plate. Fun fact: mustard has been around since ancient Roman times, and they even used it as a condiment for their feasts! So, as you whip up this nostalgic recipe, remember you're not just cooking; you're savoring a piece of culinary history that has transcended generations.
Ingredients
- 500 g Water
- 800 g Potato
- 100 g Onion
- 1 Chicken broth cube
- 1 Tablespoon(s) Old-style mustard
- 100 g White wine
- 130 g Fresh liquid cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 500 g Chicken cutlet
- 1 Tablespoon(s) Cornflour (maïzena)
Steps
- Add 500 g of water in the food processor bowl.
- Sliced in rings, and add 800 g of potato in a Preparation name.
- Mix steam: 15:00min / 120°C / Speed .
- Empty the food processor bowl.
- Cut in four, and add 100 g of onion in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 1 chicken broth cube, 1 tablespoon(s) of old-style mustard, 100 g of white wine, 100 g of fresh liquid cream, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Add 500 g of chicken cutlet in the cooking basket.
- Place the vapor kit.
- Mix steam: 17:00min / 120°C / Speed .
- Add 1 tablespoon(s) of cornflour (maïzena), 30 g of fresh liquid cream in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 4.
- Serve the potatoes with the chicken and mustard sauce, garnished with parsley.
