Ingredients for 4/6 people:1 chicken (approx. 1.5 kg) cleaned and cut into pieces 1 L whole fat milk1 L warm water½ glass white wine10 tbsp extra virgin olive oil salt and pepper *** For the mustard:100 g yellow mustard seeds (or 50 g yellow and 50 g brown)75 g Apple Cider Vinegar85 g water40 g whole cane sugar (or malt or agave syrup)20 ml extra virgin olive oil salt
Making your own mustard, instead of using ready-made types that are often full of low quality ingredients, means you’ll have a more natural, tastier sauce that gives you food an unmistakeable, genuine, piquant flavour. For a more delicate taste, use only yellow mustard seeds; for a more decisive, spicy flavour use a mixture of yellow and brown seeds. To make the mustard: leave the seeds overnight in a bowl with the apple cider vinegar. The following morning they will have absorbed all of it and you’ll already smell the mustard sauce. The procedure required to complete the “endeavour” should be done with a pestle and mortar, but to simplify things you can use a blender. Put the vinegar-soaked seeds in the mortar with the other ingredients, except for the olive oil, and use the pestle to crush and combine them until you obtain a soft, slightly granular paste, gradually adding the oil a little at a time (the same if you are using the blender). Season with salt to taste and your homemade “mustard” is ready! The sugar and vinegar both preserve the sauce, but it should be kept in the fridge, in sterilized glass jars, and used within a couple of months.
Sauté the pieces of chicken in a heavy-bottomed pan with the olive oil, carefully turning them until they are a nice golden brown. Add the white wine over a high heat, let the liquid evaporate, season with salt and pepper and stir. Now pour in the milk and add lukewarm water until all the pieces of chicken are covered. Cook over a moderate heat, stirring from time to time. After about 30 minutes the milk should have thickened, if not, continue cooking for a while longer, until you have a soft thick sauce. At this point add the mustard and leave to cook for another 5 minutes. Turn off the heat and let the chicken “rest” for a few minutes before serving.