Chicken in Mustard Veloute Sauce
At a glance
A printable Chicken in Mustard Veloute Sauce recipe card from Man With Meat, with chicken legs, freshly ground black pepper, butter and lemon juice and step-by-step instructions from the original YouTube video. Tags: chicken, citrus, dinner and fried. ChefScribe makes the video easier to follow as a clean recipe card.
Ingredients
- 2 chicken legs
- salt
- freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- lemon juice
- 400 ml chicken broth
- 40 g butter
- 40 g flour
- 75 ml dry white wine
- 2 bay leaves
- 1/2 tablespoon dry tarragon
- 1 tablespoon Dijon mustard
- 50 ml heavy cream
- freshly ground black pepper
- finely chopped herbs
Method
- 1
Sprinkle chicken legs with salt and freshly ground black pepper.
- 2
Heat vegetable oil in a frying pan and place chicken skin side down.
- 3
Fry the chicken over medium heat for 4 minutes until golden brown.
- 4
Turn the chicken over and fry for 2 minutes.
- 5
Cover and cook on low heat for 12-15 minutes.
- 6
Sprinkle the chicken with lemon juice and set aside.
- 7
Bring chicken broth almost to a boil.
- 8
Melt 40 g of butter in a pan.
- 9
Fry 40 g of flour with the butter for 1.5-2 minutes to prepare the roux until smooth and glossy.
- 10
Gradually pour in the hot chicken broth little by little, mixing well until smooth.
- 11
Add 75 ml of dry white wine and cook the sauce over low heat for 7-10 minutes.
- 12
Add 2 bay leaves and 1/2 tablespoon dry tarragon.
- 13
Remove the bay leaf at the end.
- 14
Stir in 1 tablespoon of Dijon mustard and 50 ml of heavy cream.
- 15
Return the chicken back to the mustard veloute sauce and pour some fat over it.
- 16
Sprinkle with finely chopped herbs before serving.
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Original video
Source video from Man With Meat. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=6kyhqBs8MNY
Source details
Full credit remains with the original creator.
