Chicken with caper and mustard sauce By Gaby_d

Name: Chicken with caper and mustard sauce By Gaby_d
Ingredients: 1 kg chicken meat; 1 dried onion; 2 green onions; 200 ml chicken broth; 200 ml sour cream; 1 tbsp mustard; 1 tbsp capers; juice from half a lemon; 1 tbsp soy sauce; salt; pepper; oil

Meat - Chicken with caper and mustard sauce By Gaby_d by Elisabeta O. - Recipia

I have made chicken with caper and mustard sauce several times, especially when I want something quick and different from the usual cream recipes. It's a pleasant combination of creamy sauce, slightly tangy, and the salty taste from the capers. The practical part is that it is made with quite simple ingredients, without complicated techniques and without spending hours on the stove. Quick Info Total time: about 50-60 minutes Preparation time: not mentioned separately, but portioning and preparing the ingredients doesn’t take long Cooking time: about 45-50 minutes, depending on how quickly the chicken boils Servings: 4-6, depending on how much meat you use Difficulty: easy to medium Recipe type: main dish, suitable for lunch or dinner Ingredients 1 kg chicken meat (I usually use thighs or breast, any piece works) 1 dry onion 2 green onions 200 ml chicken broth (the juice left from boiling the meat) 200 ml sour cream 1 tablespoon mustard 1 tablespoon capers Juice from half a lemon 1 tablespoon soy sauce Salt Pepper Oil (for browning the meat) Preparation method 1. Put the chicken meat in a pot, cover with water, and add a little salt. Boil over medium heat, skimming off the foam that forms on the surface. After the meat is boiled, strain the broth and keep it for the sauce. 2. Drain the meat and set it aside for a few minutes. In a saucepan, heat a little oil and add the chicken pieces. Sprinkle with a tablespoon of soy sauce and brown the meat on all sides. It doesn't need to be fried hard, just to get a little color and flavor from the sauce. 3. Add the finely chopped dry onion and the sliced green onion. Stir for 1-2 minutes, just enough for the onion to soften a bit. 4. Pour 200 ml of the reserved broth over the meat, enough to partially cover it. Let it simmer until the onion is soft, about 10 minutes. 5. Meanwhile, mix the sour cream with the mustard in a bowl. Take a tablespoon of hot liquid from the saucepan and gradually add it to the sour cream mixture, stirring continuously to homogenize and prevent it from curdling. Don’t pour it all at once, take small steps, about 4-5 tablespoons at first. 6. When the mixture is liquid and warm, pour it over the meat in the saucepan. Stir gently. 7. Add the capers and lemon juice. Let everything simmer on low heat for a few more minutes until the sauce thickens. Taste and adjust with salt and pepper as needed. Why I make this recipe often It is made with readily available ingredients, and the taste is different from the classic chicken with cream or mustard. It adapts easily to what you have in the fridge. No long cooking is needed. The sauce keeps well the next day. Tips and variations Tips 1. You can use any chicken meat, just make sure it’s boneless for a smoother sauce at the end. 2. Boil the meat with a little salt and skim well; otherwise, the broth becomes cloudy. 3. If you want a thicker sauce, let it simmer uncovered for another 5 minutes after adding the sour cream. 4. The sour cream should have at least 20% fat so it doesn't curdle while boiling. Substitutions 1. The sour cream can be replaced with plant-based sour cream or Greek yogurt if you want a lighter version, but the sauce will be slightly tangier. 2. The capers can be omitted, but the taste will be simpler. For a similar note, you can add a little finely chopped pickled cucumber. 3. If you don’t have green onions, just use dry onion. Variations 1. You can add finely chopped garlic after sautéing the onion for a more intense flavor. 2. You can add a little fresh parsley at the end, directly into the sauce. 3. For a richer version, add a few sliced mushrooms after sautéing the onion. Serving ideas 1. With mashed potatoes, plain boiled rice, or couscous. 2. Alongside sautéed vegetables or green salad. 3. It's also good with fresh bread, especially for the sauce. Frequently asked questions 1. Can I use only chicken breast? Yes, it works with breast, but it might be less tender than thighs. Be careful not to boil it too much so it doesn't dry out. 2. What kind of mustard is suitable? The classic, plain one, not too spicy. I do not recommend very spicy Dijon mustard for this recipe. 3. Can I omit the soy sauce? Yes, but it helps with flavor and color. If you don’t want to use it, add a little extra salt while browning. 4. Can the sour cream be replaced with liquid cream? Theoretically, yes, but I do not recommend it because the cream is sweet and changes the flavor profile. 5. What should I do if the sauce curdles? It usually happens if you add the sour cream too quickly or the heat is too high. It’s best to add the sour cream gradually and not boil hard after adding it. Nutritional values Approximately, for one serving (out of 6): Calories: ~340-370 kcal Protein: 25-30 g Fat: 20-22 g Carbohydrates: 6-8 g The values are approximate. The sour cream sauce and boiled chicken make the recipe more balanced in terms of fat than other fried versions, and the capers do not add many calories. Storage and reheating It keeps in the fridge, in a closed container, for about 2 days. The sauce retains its texture well, it doesn’t curdle after reheating if heated slowly, on low heat or in the microwave at reduced power. I do not recommend freezing, as the sour cream sauce changes texture after thawing.

Chicken with caper and mustard sauce By Gaby_d

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