This easy and delicious Pollo a la mostaza is loaded with rich flavors and made in one pan, this simple meal is sure to be your new favorite family dinner.
Place chicken in a bowl and add 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, garlic and onion powder.
Season with salt and pepper and turn the pieces until everything is nicely coated. Cover and set aside.
Heat 2 tablespoons of oil over medium heat In a large pan or cast-iron skillet.
Add chicken thighs in a single layer and cook until crispy and golden (8-10 minutes each side, depending on thickness).
Transfer chicken to a plate, cover with foil and set aside.
Add the butter to the pan and sauté the onion until soften.
Add garlic and cook until fragrant.
Pour in the chicken stock, then add oregano and the remaining Dijon mustard.
Scrap down the browned bits with a wooden spoon to combine all flavors into the sauce.
Return chicken thighs to the pan, reduce heat to medium-low, cover, and cook for 20 more minutes turning the chicken one time in between.
Stir in the heavy cream and the mixture of flour + water.
Simmer for 3-4 minutes or until the sauce thickens to your desired consistency.
Adjust salt to taste and serve over rice, noodles, or with a side of mashed potatoes.
Notes
You can also use chicken breasts or boneless chicken thighs, just take in mind those cook faster and requiere less liquid to finish the cooking.
I've tried this recipe using chicken with the skin on and it was just too oily, so I don't recommend this option.
Add a spicy kick with a sprinkle of chili flakes or a bit of chili powder into the sauce.
Don't skip searing the chicken in a hot skillet with some oil. This step adds a beautiful golden-brown crust to the chicken and enhances the overall flavor.