Chicken with caper and mustard sauce
Chicken with caper and mustard sauce
On some evenings, when I have fresh chicken and some leftover vegetables in the fridge, I make this chicken recipe with caper and mustard sauce. I usually boil the meat together with the vegetables, and at the end, I quickly prepare a creamy sauce. If I have time, I also use the broth for a portion of dumplings, but it works just as well without the broth part.
Quick Info
Total time: about 1 hour
Preparation time: 10 minutes
Cooking time: 40-50 minutes (including boiling the meat)
Servings: 4
Difficulty: medium
Recipe type: main dish, also suitable for weekend lunches
Ingredients
1 kg chicken meat (any piece, with or without bone)
1 dried onion
2 green onions
200 ml chicken broth
200 ml sour cream
1 tablespoon mustard
1 tablespoon capers
Juice from half a lemon
1 tablespoon soy sauce
Salt
Pepper
Oil
(Optional, for broth: 1-2 carrots, 1 celery root, 1 parsley root, 1 parsnip – all washed and left whole)
Preparation method
1. If you want a soup, put the meat to boil in cold water with a little salt, along with the whole vegetables (carrots, celery, parsley, parsnip, onion). Let it boil over medium heat, skimming as needed. When the meat is boiled, remove everything and set the broth aside.
2. If you're not making soup, just boil the meat in salted water, then skim and strain the broth. The meat is used for the sauce, and the broth remains for other dishes.
3. In a double-bottomed pot or Dutch oven, heat some oil. Cut the boiled chicken into portions and drizzle the pieces with soy sauce. Place them in the hot pot and brown them for a few minutes on all sides, without drying them out too much.
4. Chop the dried onion and green onions. Add them over the meat, stir, and sauté for two minutes until they soften slightly.
5. Pour 200 ml of the chicken broth (the one left after boiling the meat). Reduce the heat to low to medium. Let it simmer together for another 20 minutes. The onion should be soft, and the meat should remain tender. Taste and adjust with salt and pepper.
6. In a separate bowl, mix the sour cream with the mustard. Gradually add a few tablespoons of the hot liquid from the pot and mix quickly to prevent the sour cream from curdling.
7. Pour the sour cream mixture over the meat, mix well. Add the capers and lemon juice.
8. Homogenize everything and let it come to a short boil – do not let the sauce boil longer to avoid curdling the sour cream.
9. Turn off the heat. Serve immediately while the sauce is smooth.
Why I make the recipe often
The recipe is quick, the ingredients are simple and easy to find. If you already have broth or boiled meat, everything goes even faster. I like that I can use the leftover broth for other dishes, and the caper sauce changes the classic chicken with sour cream flavor a bit.
Tips and variations
Tips
Do not let the sour cream sauce boil, as it can easily curdle. Incorporate the sour cream with hot liquid, not directly from the fridge.
Use a double-bottomed pot or cast iron – the sauce binds more nicely and doesn’t stick to the bottom.
If you want a more intense flavor, you can add a few drops of lemon juice at the end, after turning off the heat.
Substitutions
You can also use chicken breast, but thighs or meat with bones have more flavor.
If you don’t have capers, you can omit them, but the taste will be simpler.
The sour cream can also be cooking cream, not just fermented, if you don’t want the risk of curdling.
Variations
If you like it with more sauce, double the amount of sour cream and broth.
Other root vegetables can also be used in the base soup, but do not change the basic profile of the recipe.
Anyone wanting more flavor can add a bit of whole mustard at the end.
Serving ideas
The recipe goes well with neutral side dishes – boiled potatoes, mashed potatoes, or plain rice. If you have broth, you can make dumplings separately.
Fresh bread is useful for the sauce.
Frequently asked questions
Can I use raw chicken instead of boiled?
You can brown the raw chicken pieces directly, but adjust the cooking time in the pan and ensure they are well cooked through.
What do I do if the sauce curdles?
If the sour cream has curdled, there’s not much you can do to fix it. Next time, do not let it boil after adding the sour cream.
Can I use a different type of mustard?
Yes, regular or Dijon mustard works too. Do not use varieties with strong flavors, like horseradish or honey.
What do I do with the leftover broth?
The broth can be used for other recipes; you can make dumplings, noodles, or rice.
Can it be made without capers?
Yes, but the final taste will be less complex.
Nutritional values
Approximately, for one serving:
Calories: 350-400
Protein: 28 g
Fat: 22 g
Carbohydrates: 6-8 g
Values vary depending on the type of sour cream used and the chicken meat (breast or thigh). I did not calculate the side dish.
Storage and reheating
The recipe can be stored in the fridge, in a closed container, for up to 2 days. The sour cream sauce may separate when reheating, so heat on very low and stir often. Freezing is not recommended.
Ingredients: 1kg chicken meat, 1 dried onion, 2 green onions, 200 ml chicken broth, 200 ml sour cream, 1 tablespoon mustard, 1 tablespoon capers, juice from half a lemon, 1 tablespoon soy sauce, salt, pepper, oil
