Grind the garlic, then mix with salt, pepper and tarragon. Add the oil and mix until it becomes like a mayonnaise. Add the mustard mixed with the white wine and sour cream.
Put the marinated meat in this sauce, for 1 hour, in the refrigerator.
After this time, we put the meat in a heat-resistant dish and put it in the oven until it browns nicely on top.
Serve with potatoes on the tray.
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2. Wash the chicken legs, dry them with kitchen paper and season them with a little salt and pepper. Grease them well with marinade and put them in the fridge for at least an hour. I marinated them the night before.
3. Remove the thighs from the marinade and dampen them with kitchen paper, to remove the marinade in which they were.
4. Heat 2 tablespoons of oil in a large pan and fry the thighs until nicely browned on all sides. Take them out on a plate and cover them with a lid to keep them warm.
5. As the oil has darkened, discard it and wash the pan. We dry it and heat the rest of the oil. Put the chopped onion and heat it a little, until it becomes shiny. Put the thighs in the pan, quench with wine and let it boil until the alcohol evaporates. Reduce heat to low and add chicken broth. Cover the pan with a lid and simmer the thighs for about 35 minutes, until they are penetrated.
6. Mix the cooking cream with the mustard and a little pepper. Put the mixture over the chicken legs and cook for about 1-2 minutes. I didn't add salt because there was no need. Turn off the heat and add the chopped parsley.
Serve the chicken leg food with mustard sauce with a rice garnish and a salad.
Method of preparation
Crush the garlic in a bowl in which we will prepare the chicken marinade. Put the milk and salt over the garlic and mix.
Put the chicken legs in the milk and garlic mixture and leave them covered in the fridge for at least an hour.
After half an hour we heat the oven.
Put the mustard in a bowl. Add the oil, sugar, paprika, hot paprika, ground pepper and mix all these ingredients well until you get a paste.
We are preparing a heat-resistant vessel.
Remove the chicken legs from the marinade (where they have been for at least an hour) and wipe them with an absorbent towel.
Pass the chicken legs through the mustard mixture on all sides and place them in the bowl prepared for the oven.
Put the dish in the preheated oven.
When the thighs are browned, take the dish out of the oven.
Turn the chicken legs on the other side and put the tray back in the oven.
When the chicken is browned on all sides, remove the tray from the oven.
Serve the chicken legs in hot mustard crust, with vegetable garnish.
4 chicken hammers
4 tablespoons oil
2 tablespoons mustard
5 garlic cloves
Wash the meat and dab it with paper towels to remove excess water. Grind the garlic and mix it with a little salt, pepper and oil. Stir just like mayonnaise. Then add the washed and chopped mustard and basil.
Place the chicken hammers in a heat-resistant dish greased with a little oil. Pour the mustard sauce over them. Preheat the oven. Cover the bowl with aluminum foil. Bake for 40-45 minutes. 10 minutes before removing them, set aside the foil and let them brown. Serve hot with a garnish of rice or potatoes. Optionally, you can sprinkle fresh basil leaves on top.
- 1 pinch of salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon mustard with berries
- 2 tablespoons honey
- 1/4 cup soy sauce
- 6 pieces chicken or thigh hammers
- 1/2 teaspoon chilli flakes
Learn how to make chicken legs with a special, crunchy and fragrant glaze of honey and French mustard. See the simple recipe with which you will enchant all the guests, especially if you serve it with rice or vegetables.
Preheat oven to 180 degrees, medium heat.
Mix the soy sauce, hot pepper flakes, honey, mustard, olive oil and salt and pepper in a small bowl and rub vigorously until the fat is emulsified.
Put the chicken breasts in a yena bowl or meat baking tray and pour the soy sauce with honey and mustard on top. You can grease the chicken legs well with the sauce in the pan, to make sure they have a thick layer over the meat.
Bake for about an hour, or until the meat on the chicken hammers is well cooked.
Serve the chicken with mustard icing and honey along with a garnish of boiled rice, pan-fried or grilled vegetables.
How to make a simple and quick recipe mustard sauce?
In a deeper pan (non-stick) or in a pan I melted the butter together with the flour and a good pinch of salt. I worked on medium heat. I constantly mixed this roux (rantas) with a wooden spoon and I made sure that it turned a little white, sizzling without coloring at all.
I gradually poured the cold milk and mixed vigorously to loosen the lumps formed. You can use a target because it will help you more in this endeavor. I can handle a wooden spoon.
I continued to add the rest of the milk and mix. The sauce begins to thicken as it heats up and comes to a boil. I reduced the flame to a minimum and continued to mix in the sauce. Don't worry if they stay lumpy because you can strain the sauce at the end!
I also put a little freshly ground pepper. Because this sauce contains raw flour, it must be boiled for a few minutes for it to cook. This thing lasts 8 minutes, at the lowest possible fire and under continuous mixing. Careful! If you don't mix it, it will stick to the pot!
Foodblogger at Savori Urbane. #savoriurbane
I also poured the sour cream over the sauce and I put the 2 tablespoons of Dijon mustard. I boiled the sauce for another 2-3 minutes and that's it! I pulled him aside. I tasted it with salt and added a little more. It is more fluid than Becahmel sauce but thickens on cooling.
If they are lumpy, it is good to strain the sauce before putting the mustard, especially if it has beans in it.
Tip: transfer the mustard sauce to a clean bowl and cover it directly on the surface with cling film. This will prevent the formation of crust (skin). Just like at pastry vanilla cream.
What do we use this mustard sauce with sour cream for?
Here's how nice this mustard sauce is! I sprinkled a little dried thyme before serving but it works well with a little chopped green parsley.
It has a fine and creamy texture and a pleasant mustard taste. It is sour enough and does not require additional added lemon juice. I told you that it is very good and warm, with meatballs or cold (at room temperature) with boiled tongue or a weak fish broth. I kept the rest of the sauce in the fridge, in a closed pan. It is good for 2-3 days and can be reheated in the microwave.
Try this simple and quick mustard sauce recipe! It is very tasty and fragrant.