Pollo en Salsa

Name: Pollo en Salsa
Prep time: 10 min
Cook time: 70 min
Yield: 4 to 6 servings
Cuisine: Spanish Menu
Ingredients: Whole Chicken — 1; New Potatoes — 500 g; Tenderstem Broccoli — 200 g; Button Mushrooms — 200 g; Spanish Onion — 1; Garlic — 1 head; Dijon Mustard — 2 tbsp; Single Cream — 100 ml; Cognac or Spanish Brandy — 30 ml; White Wine — 100 ml; Chicken Stock — 200 ml; Fresh Oregano — 1 sprig; Bay Leaves — 2; Extra Virgin Olive Oil — 50 ml; Salt — To taste; Black Pepper — To taste

This traditional Spanish-style chicken in mustard sauce is a rustic, one-pot masterpiece that delivers a rich, elegant flavour profile without the heaviness of French-style butter sauces. Featuring succulent, pan-seared chicken simmered with aromatic garlic, mushrooms, and fresh oregano in a creamy, mustard-infused sauce, this wholesome meal is perfectly rounded out with tender new potatoes and fresh broccoli, making it a healthy and deeply satisfying family dinner.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 70 minutes

Servings: 4 to 6

Notes:

Use chicken thighs, legs, or drumsticks rather than breasts, as they remain much moister during the long stewing process, ensuring a more tender and flavourful result.

A traditional clay or terracotta pot is ideal for this rustic dish, as it distributes heat evenly, though any heavy-based pot or Dutch oven will work perfectly well.

The mustard intensity can be adjusted to your personal taste; feel free to add more as the sauce simmers if you prefer a sharper flavour profile.

To ensure the sauce remains elegant and clean, use single cream sparingly, which keeps the dish lighter and more refined compared to traditional butter-heavy preparations.

For a one-pot meal, add your new potatoes at the beginning and the tenderstem broccoli in the final five minutes of cooking to ensure every element reaches the perfect texture simultaneously.

Sear Chicken
Heat extra virgin olive oil in a large heavy-based pot over high heat and sear the chicken pieces skin-side down until deeply browned on all sides, then remove and set aside.

Sauté Aromatics
In the same pot, cook the onion, garlic cloves, and mushrooms until they are beautifully golden, then add the fresh oregano and bay leaves.

Flambé and Deglaze
Return the chicken to the pot, season well, carefully flambé with cognac or Spanish brandy, and deglaze the pan with white wine, bringing it to a boil.

Simmer
Stir in the mustard and chicken stock, cover with a parchment cartouche to allow steam to escape gently, and simmer on low heat for 45 minutes until the chicken is tender.

Finish
Add the new potatoes and broccoli to the pot, drizzle with single cream, and simmer for a final 5 minutes until the vegetables are cooked through and the sauce is perfectly rich.

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Ingredients

Chicken and Vegetables

Whole Chicken	1
New Potatoes	500 g
Tenderstem Broccoli	200 g
Button Mushrooms	200 g
Spanish Onion	1
Garlic	1 head

Sauce and Aromatics

Dijon Mustard	2 tbsp
Single Cream	100 ml
Cognac or Spanish Brandy	30 ml
White Wine	100 ml
Chicken Stock	200 ml
Fresh Oregano	1 sprig
Bay Leaves	2
Extra Virgin Olive Oil	50 ml
Salt	To taste
Black Pepper	To taste