Pollo a la Mostaza

5 from 44 votes

Get ready to tantalize your taste buds with this yummy Pollo a la Mostaza. Quick and tasty, this recipe is ideal for busy weeknight meals.

Prep Time7

Cook Time30

Total Time37

Course: Dinner

Cuisine: French, Mexican

Servings: people

Calories: 751kcal

Author: Maggie Unzueta

Ingredients

For the Chicken:

6 chicken thighs (skinless, bone-in)
2 tablespoon Dijon mustard
1 tablespoon olive oil (to marinate the chicken)
2 tablespoon olive oil (to cook the chicken)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper

For the Mustard Sauce:

2 tablespoon butter
½ cup onion (chopped)
2 garlic cloves (finely minced)
1 ½ cup chicken stock (preferably low sodium)
½ teaspoon dried oregano
½ teaspoon dried thyme
4 tablespoon Dijon mustard
1 cup heavy cream
2 teaspoon cornstarch
2 tablespoon water (to mix the cornstarch)
1 ½ teaspoon salt (to taste)

Instructions

For the Chicken:

Rinse and pat dry the chicken.
Place in a bowl along with 2 tablespoon Dijon mustard, 1 tablespoon olive oil, garlic powder, salt and pepper.
Turn to coat.
Heat 2 tablespoon olive oil in a large skillet.
Add chicken to the skillet and cook on all sides.
About 5 minutes, depending on how thick the chicken is.
Remove the chicken from the skillet and place on a plate.
Cover with foil.

For the Mustard Sauce:

Add butter and onion to the skillet.
Cook for 1 to 2 minutes, until the onion is soft.
Add the garlic. Cook for 1 minute.
Pour the chicken stock, oregano, thyme, and 4 tablespoon Dijon mustard.
Mix with a spatula.
Gently scrape the browned bits on the bottom of the skillet.
Return the chicken to the skillet. Reduce the heat to medium-low.
Cover and cook for 20 minutes.
Turn the chicken after 10 minutes.
Mix the cornstarch with water.
Stir in the heavy cream, the cornstarch mixture, and salt to the skillet.
Mix to combine.
Bring to a simmer. Simmer for 2-3 minutes, or until the sauce thickens.
Taste for salt. Adjust if necessary.
Serve with rice and veggies. Enjoy!

Notes

Pro Tips

After browning the chicken, please note that the chicken will not be fully cooked and will continue to release its juices. Use a plate that has some depth to catch the juices.

If the bottom of the pan starts to burn while searing the chicken, add a splash of water or chicken broth.

Other Cooking Times:

For Boneless Chicken Thighs or Chicken Strips, sear the meat on all sides. About 5 minutes on each side. Remove. Make the sauce. Return the chicken and continue cooking for another 5 to 10 minutes. Total 15 to 20 minutes.
Chicken Breasts Bone-in. Sear the chicken on all sides. About 5 minutes on each side. Remove. Make the sauce. Return chicken and continue cooking for 25-30 minutes. Total 35-40 minutes.

For a spicy touch:

I like to serve this with pickled jalapenos. Or, add 1 diced jalapeno or 1 finely minced chipotle in adobo to the mustard sauce.

Nutrition