Braised chicken in creamy mustard sauce

Braised chicken in creamy mustard sauce

Total: 2 hr 10 Min. | Active: 25 Min.
Nutritional value / people: 639 kcal
, Fat: 37 g
, Carbohydrate: 35 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 chicken (approx. 1.2 kg)
2 tbsp coarse-grain mustard
1 tsp sea salt
a little pepper


250 g celeriac
1 onion
1 tbsp olive oil
1 bay leaf
2 tbsp coarse-grain mustard
5 dl full-cream milk (UHT)
1 dl chicken bouillon

Braise for approx.

sea salt, to taste

Mashed potato

800 g Blaue St. Galler potatoes (blue potatoes)
salted water
4 tbsp olive oil
sea salt, to taste
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For a cooking pot that holds approx. 3 litres, without a lid

How it's done


Rinse the chicken (inside and out) in cold water, pat dry.

Coat the chicken with mustard, season.


Chop the celeriac and onions. Heat the oil in the cooking pot. Sauté the celeriac and onion for approx. 2 mins.

Add the bay leaf and mustard, pour in the milk and stock and bring to the boil. Add the chicken.

Braise for approx.

1 3/4 hrs. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the chicken and discard the bay leaf. Puree the sauce, season with salt.

Mashed potato

Chop the potatoes, cook in boiling salted water for approx. 15 mins. until soft. Drain the potatoes well.

Return the potatoes to the pan. Add oil and mash with a potato masher or fork, season with salt.

To serve,

split the chicken into pieces and serve with the sauce and the mashed potato.

Good to know
Note: The creamy mustard sauce may curdle during cooking but it will turn smooth when puréed.

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