This is a chicken dish that takes a few ingredients and puts them together in a way you wouldn’t expect.
The sauce is something to write home about.
Pollo alla Senape is simply Chicken with Mustard. It’s pronounced Po-low all-a Sin-ah-pay but that’s really deceiving.
It should be called Chicken with a creamy heavenly mustard sauce with traces of beer.
But, well, that just doesn’t roll off the tongue like Pollo alla Senape does, now does it?
- 4 large Chicken Thighs
- 1 cup of beer
- 1 tbsp of stone ground mustard
- 1/2 c of heavy whipping cream
Wash and dry your chicken thighs.
Place them into a deep-sided OVENPROOF pan.
Pour 1 cup of COLD water over them & season them generously with salt.
You will need a lid that is smaller than the actual pan you are cooking in but large enough to encompass all of the chicken thighs.
The lid should press directly against the chicken.
Spray the lid with cooking spray before placing on top of chicken.
Cook chicken over medium heat for approx 40 mins.
Turning chicken 1-2 times throughout.
Preheat oven to 392 degrees Fahrenheit or 200 degrees Celsius.
Take pan off of heat and add beer.
Allow to evaporate for just a min or two & then place pan into your preheated oven.
Cook for approx 15 mins.
When finished cooking, remove chicken from pan & transfer to a plate & keep warm.
Add 1tbsp of WARM water to pan & return to medium heat.
Scrape pan with a wooden spoon to release drippings.
Add your mustard and mix thoroughly.
When well combined add your cream mix.
Mix & allow to heat through.
Return chicken to pan, coating all sides.