Pollo a la mostaza | #QuéMañana

Ingredients: 1 Chicken 2 Onions 1 Carrot 1 Leek 1 Garlic clove 70 cc White Wine Fresh Herbs (to taste) 100 g Mustard Chicken or Vegetable Broth (to taste) 250 cc Cream For the Mashed Potatoes with Spring Onions: 4 Large Potatoes 4 Spring Onions Oil or Butter (to taste) PREPARATION: 1. Debone the chicken and cut into small cubes. 2. In a frying pan, brown the chicken on all sides. 3. In the same frying pan, sauté the onion, cut into thick julienne strips, the chopped or sliced garlic, the carrot, and the sliced leek. 4. Let it cook for a few minutes and deglaze with the wine. 5. Return the chicken to the boil, add the mustard, and then the broth until covered. Cook for approximately 20 to 30 minutes, until the broth has reduced by half and the chicken is cooked. Add more broth if necessary. 1. Finish with the cream, heat through, and sprinkle with chopped parsley. 2. For the puree, wash, peel, and dice the potatoes. Place in a pot of boiling water and cook until tender. 3. Strain and mash with a potato masher or fork. Season with butter, milk, and nutmeg. In another pan, sauté the chopped green onion and then add to the puree.