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Chicken in Mustard Veloute Sauce

Name: Chicken in Mustard Veloute Sauce
Cook time: 4 min
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

Chicken in Mustard Veloute Sauce by Man With Meat — recipe photo

🎥 Extracted from a YouTube cooking video

Original source

Man With Meat on YouTube

15 minuteschickencitrusdinnerfriedhigh protein

🎥 Extracted from a YouTube cooking video

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Recipe summary

Chicken in Mustard Veloute Sauce from Man With Meat is structured into a clear recipe card with 16 ingredients and 16 step-by-step instructions. It includes chicken legs, freshly ground black pepper, butter and lemon juice. Tags: chicken, citrus, dinner and fried. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.

Cook time

4 min

Ingredients

Steps

Source channel

Man With Meat

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.