Chicken and mushroom in mustard sauce

Moushira Abdel-Malek, Tuesday 20 Oct 2020

Chicken and mushroom in mustard sauce
Chicken and mushroom in mustard sauce

Serves 6-8



1 whole large chicken (chopped into 8 pcs) 

300 gm canned, drained mushrooms (sliced)

2 tbsp minced garlic

1 tbsp fresh ginger (peeled, grated)

1 cup white wine

Juice of 2 lemons

1 tbsp running Honey

2 tbsp Dijon mustard

2 tbsp sour cream

2 cups cooking cream

2 chicken bouillon cubes

A handful of fresh parsley leaves (chopped)

Salt + pepper + herbes de Provençe + ground cinnamon + 7 spices

2 tbsp butter + 2 tbsp olive oil  



Wash, drain, pat dry with paper towels all chicken pieces.  Season with salt and pepper.  In a large, wide skillet, add butter and oil.  Heat to melt butter and heat oil; over medium flame.  Stir chicken pieces to sear; in batches and slightly brown on all sides.  Remove on to a plate and keep warm; covered.  In the same skillet; over medium-low heat, stir in garlic until aromatic, then add all seasoning, wine, bouillon cubes, mustard, honey, sour and cooking creams.  Add lemon juice, small amount of hot water and mushrooms.  Bring to a boil.  Bring back chicken to skillet.  Cover.  Cook for only 15 minutes.  Taste for salt.  Serve in to a serving dish.  Sprinkle parsley on top then serve.


*A version of this article appears in print in the 22 October, 2020 edition of Al-Ahram Weekly

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