One-Pot Pollo alla Mostarda

This one is inspired by the Pollo in Casseruola alla Mostarda from Sant Ambroeus in NYC. It has such a creamy sauce

While most lemon poppyseed combos are revered for muffins, blondies lend a more rich way to consume this classic. They are then topped with a simple oat milk icing and come together so quickly you will transport to spring in no time!

Note: Meyer Lemons are sweeter than regular lemons, and SO worth it if you can get your hands on some for the recipe. If not, your brownies may come out a bit more tart.

Ingredients

Tartare

4 boneless chicken thighs

2 tbsp rendered chicken fat or high heat oil (like avocado oil)

1 tbsp sea salt

2 tsp white pepper

3 tbsp zest of lemon or orange

1 large shallot (cut into 4ths)

6 garlic cloves

3 tbsp old fashioned mustard

2 tbsp Better than Chicken Bouillon (or a cube of chicken bouillon)

1.5- 2 cups heavy whipping cream

2 eggs and 1 egg yolk (the extra egg yolk will give you a chewier brownie texture)

3-4 golden potatoes (parboiled for 20 minutes in salt water or until a fork pierces through easily)

1 whole artichoke (choke removed and cut into 4ths)

Optional items:

Oven safe dutch oven

Meat thermometer

Method

1. Preheat oven to 400 F.

2. Season the chicken with salt, pepper and 1 tbsp of citrus zest and set aside.

3. Cut the potatoes in to wedges (4ths) and parboil the potatoes in salted water for 20 minutes or until a fork easily pierces through. Drain from water and set aside.

4. Using an oven safe dutch oven, heat the pan on medium-high heat. Heat the oil (or rendered chicken fat) then sear the chicken top side down until it is golden (2-3 minutes). Sear the bottom then remove from heat before it cooks all the way through. Set aside on a plate.

5. Reduce the heat to medium and add in the shallot, garlic and remaining citrus zest. Stir then allow to cook for 1-2 minutes.

6. Reduce the heat to low and stir in mustard seeds. While stirring, add in the heavy whipping cream and bouillon.

7. Add in the potatoes and the chicken. Place the artichokes on top and cover the dutch oven. Bake for 15 minutes or until the chicken is fully cooked. If the chicken is cooked but the potatoes and artichokes still need more time, remove the chicken and set aside on a plate. Cook until the potatoes and artichoke hearts are soft.

8. Once ready, return the chicken to the cream sauce. Serve making sure to get plenty of the sauce on the chicken and potatoes. Use remaing sauce to dip the artichoke leaves in and enjoy!