Chicken baked in the oven with mustard
Description
The dish is prepared without unnecessary complications. Chicken baked with mustard will "sound" completely new. It will have a beautiful crust and a pleasant aftertaste in every bite. You can marinate it overnight and then bake, or if you're short on time, just a few minutes will suffice. Use any parts: thighs, drumsticks, or whole legs. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Tie together the bay leaf and thyme sprig with kitchen twine.
- 2
Step 2
2. Wash the chicken. Salt, pepper, and generously coat with mustard.
- 3
Step 3
3. Place the chicken into a greased baking dish. Heat a pan with butter and add the chicken pieces, searing them on each side until golden brown; don't worry if they become slightly overcooked. Transfer the meat to a plate.
- 4
Step 4
4. Slice the shallot and onion into thin half-rings, add to the pot after the chicken, and sauté until golden brown.
- 5
Step 5
5. Pour white wine, chicken broth, and spices (bay leaf and thyme) into the onions. Bring the mixture to a boil, scraping the bottom of the pan with a spatula. Continue boiling until the alcohol aroma disappears. Turn off the heat, add the chicken to the pot, stir in the sour cream, and mix well. Cover the pot with a lid and bake in a preheated oven at 180 degrees for 50–60 minutes.
- 6
Step 6
6. Remove the pot from the oven and carefully open the lid to avoid burns. Serve immediately, with or without a side dish, and garnish the meat with chopped parsley.