Pollo alla Senape {Chicken w/Mustard}


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. Seriously! It’s another insanely delicious dish from my Italian Poultry files. 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?


You’re going to be skeptical cooking this. I mean there are no fancy schmancy techniques and there really isn’t any seasoning at first. Sounds delicious right? NOT really! But wait, just wait!

You’ll take the chicken put it into a deep sided pan & pour some cold water over it. Season it with salt ONLY & cook it. That’s pretty much it until you get to the sauce part. I know right! But it’s brilliant (trust me).


When it’s done you’re going to pour 1 cup (about 1/2 can) of beer over it. Now, I’m going to tell you upfront that I’m NOT a beer drinker (wine well that’s another story tee hee), I used a light beer that rhymes with SudWeiser that hubs had in the house. If he was home when I was cooking it, I’m sure he would have finished off the can for me. Use what you like but I’m going to guess that a darker beer would modify the flavor dramatically.


You’ll want to use an OVENPROOF pan when cooking because well, guess what…you’re going to put it into the oven! Please be careful taking it out (yes, I can’t tell you how many times I FORGET this) Yes, I have my blonde moments. Then comes the final 2 ingredients – the mustard & the heavy whipping cream! Brilliant I tell you! Just brilliant. I made this two times this week, I couldn’t get enough!

I guess I’m just a saucy kinda girl ; )


What you’ll need:
4 large Chicken Thighs
1 cup of beer
1 tbsp of stone ground mustard
1/2 c of heavy whipping cream

What to do:
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. Serve immediately.

Buon Appetito!

If you liked this, you might like:
Pollo allo Spumante, Pollo alla Crema

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  1. 1

    Paula, you have the best recipes I’ve ever seen. Thanks for sharing.

  2. 2
    foodgeeklee /

    Sounds simple yet elegant and tasty! Can’t get enough of these sort of dishes! Did you use boneless skinless thigh? Do you think a chicken breast might come too dry?

  3. 3

    oh wow, sometimes simple are the best recipes 🙂 I’ll have to try it. Thanks Paula 🙂

  4. 4

    I love the combination of chicken and mustard. I also love the idea of using beer in this recipe too, a summery ale might be good for this (I’m thinking Blue Moon maybe, especially since I can drink the rest while I cook) 🙂
    Great recipe!

  5. 5

    I have to try this one!! But I was wondering too, could you use chicken breast? I noticed that you do use a lot of thighs. Will the chicken breast just be too dry?? Just wondering. 🙂
    Thanks for the yummy food!!!!!


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