Spanish Chicken in Creamy Mustard Sauce - Pollo a la Mostaza
When it comes to rustic, comforting Spanish cuisine, Pollo a la Mostaza — chicken in mustard sauce — is a dish that deserves a permanent place in your repertoire. It’s creamy, tangy, rich, and beautifully simple. Whether you're cooking for family or hosting friends, this recipe brings bold Spanish flavor with minimal effort.
Equipment
- Large 12 inch cast iron skillet
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Wooden spoon or silicone Spatula
- Paper Kitchen towel
Ingredients
- 6 bone-in chicken thighs or use drumsticks or breasts if you prefer
- 1 tsp garlic powder
- 1 tsp Spanish smoked paprika pimentón
- 1 tsp Dried Oregano organic
- 1 tsp chili flakes optional: for some heat
- Salt and black pepper to taste
- Extra Virgin Olive Oil
- 1 white onion finely chopped
- 5 cloves garlic minced
- A Splash of white wine
- 200 ml 1 cup Organic Low Sodium Chicken Broth
- 200 ml 1 cup heavy cream
- 2 heaped tablespoons Dijon Mustard
- 1 tsp Turmeric powder optional for color
- 2 tablespoons of Giant Capers or normal capers
Instructions
Step 1 - Prepare and Season the Chicken
- Place the chicken thighs on a large tray lined with some parchment paper.6 bone-in chicken thighs
- Season generously with salt, pepper, dried oregano, garlic powder, and smoked paprika on both sides.1 tsp garlic powder, 1 tsp Spanish smoked paprika, 1 tsp Dried Oregano, 1 tsp chili flakes, Salt and black pepper
- We also add a little dried chili flakes for some extra heat and color (optional).
Step 2 - Brown the Chicken
- Add a splash of olive oil to a large skillet on medium-high heat. Once the oil is hot, add the chicken and cook for 5-7 minutes on each side, or until golden.Extra Virgin Olive Oil
- Note: Don’t worry if the chicken isn’t cooked entirely, we’ll cook it more later in the sauce.
Step 3 - Sauté the Aromatics
- First, deglaze the pan by adding a splash of white wine (or water). Give the bottom of the pan a scrape to bring up the flavor. Don’t worry, the alcohol will burn off in around 2 minutes.A Splash of white wine
- Next, lower the heat to medium and add the diced onion and cook for 3–4 minutes until the onion is golden.1 white onion
- Add the garlic and sauté for another minute or two until fragrant.5 cloves garlic
Step 4 - Build the Sauce
- Add the chicken broth, heavy cream, Dijon mustard, and turmeric powder.200 ml 1 cup Organic Low Sodium Chicken Broth, 200 ml 1 cup heavy cream, 1 tsp Turmeric powder, 2 heaped tablespoons Dijon Mustard
- Bring to a gentle simmer and stir until the sauce is smooth and ingredients are combined.
Step 6: Simmer Chicken
- Return the chicken thighs to the pan and simmer on low heat for 25 minutes.
- If the sauce gets too thick, add a splash more chicken broth, water, or milk
Step 7: Serve and Garnish
- Sprinkle with a few more giant capers and dust lightly with some smoked paprika.2 tablespoons of Giant Capers
- Serve hot. We suggest serving it with plenty of steamed rice or bread to soak up the delicious creamy mustard sauce.
Notes
🍷 Serving Tips & Pairings
- Drink pairing: A glass of dry Spanish white wine like Albariño or Verdejo complements the tang of the mustard and richness of the cream.
Discover more about Spanish wines in this article: Guide to Spanish Wine (Wine Types, Tasting Notes, Food Pairings)
- Side ideas: Serve with crusty bread to soak up the sauce, or try with patatas bravas or sautéed green beans, or some cucumber salad for a full Spanish-inspired meal.
- Roasted potatoes or a dish of Poor Man’s Potatoes (patatas a lo pobre) also works great as a side with this recipe