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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub each chicken piece with 2 tbsp of mustard. | 2. Heat some oil in a crock pot (I use Le creuset cocotte). | 3. Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces. | 4. Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken. | 5. Be careful not to burn the mustard. | 6. When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown. | 7. Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium. | 8. Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife). | 9. Season to taste. | 10. Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce. | 11. Stir well and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
onion	1			64.0	14.944	1.76	0.16
dijon mustard	1/2	cup		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
water	4	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.