Today I want to cook Mustard Chicken Thighs with Romanesco Broccoli Flan: an elegant and flavorful recipe with broccoli cream and béchamel, perfect for impressing.
Have you ever wanted to serve a dish that looks elegant and restaurant-worthy, yet is made with simple and comforting ingredients? That is exactly why I love this recipe. It combines juicy mustard-marinated chicken with the delicate flavor of romanesco broccoli and a soft, savory flan that makes the whole plate feel refined without being complicated. It is one of those recipes that brings a special touch to the table while still feeling warm, homemade, and deeply satisfying. Let’s see how to make Mustard Chicken Thighs with Romanesco Broccoli Flan.
Mustard Chicken Thighs with Romanesco Broccoli Flan
Mustard chicken thighs with romanesco broccoli flan are an elegant and flavorful main course, perfect for a special lunch or a refined dinner. The chicken is marinated with lemon and mustard, then pan-cooked until golden and juicy. It is served with a soft romanesco broccoli flan, a dense broccoli puree and a spoonful of velvety béchamel.
Ingredients
- Large chicken thighs 4
- Juice of 1 lemon
- Extra virgin olive oil 1 glass
- Mustard 4 tablespoons + extra for brushing
- Salt to taste
- Black pepper to taste
- Romanesco broccoli 900 g
- Butter 1 knob
- Eggs 2
- Grated Parmesan 3 tablespoons
- Béchamel 200 g for the flans
- Milk 500 g
- Flour 50 g
- Butter 50 g for the béchamel
Tools
- Saucepan
- Whisk
- Bowls
- Pan
- Immersion blender
- Flan molds
- Water bath tray
- Spatula
- Pot
Instructions
- For the béchamel, melt 50 g of butter in a saucepan, add the flour and stir until smooth. Gradually pour in the hot milk and cook for about 10 minutes, stirring constantly, until thick and creamy.
- Prepare the marinade by mixing olive oil, lemon juice, mustard, salt and pepper. Add the chicken thighs and marinate for at least 2 hours.
- Clean the romanesco broccoli, divide it into florets and blanch it in salted boiling water. Drain well.
- For the flan, beat the egg whites until stiff. In a bowl combine 500 g of cooked romanesco broccoli, the egg yolks, 200 g of béchamel and the grated Parmesan. Blend or mash until smooth. Season with salt and pepper.
- Gently fold in the whipped egg whites using a spatula with upward movements.
- Butter and flour the molds, fill them two-thirds full and bake in a water bath at 180°C for about 40 minutes.
- Use the remaining 400 g of romanesco broccoli to make the puree: blend it with a knob of butter, a drizzle of olive oil and a little cooking water until thick and velvety. Season with salt and pepper.
- Remove the chicken from the marinade, brush it with a little mustard and sear it in a pan with a small amount of hot oil over high heat for about 4 minutes.
- Lower the heat, cover and continue cooking for about 15 minutes, until the chicken is fully cooked and juicy.
- Plate the dish with quenelles of broccoli puree, add a spoonful of béchamel, place the flan on top and finish with the chicken and its cooking juices.
Nutritional values (per serving)
685 kcal
46 g
18 g
47 g
7 g
5 g
520 mg
Chef’s Tips
1. Longer marination = more flavorful chicken
If possible, marinate the chicken for 4–6 hours or overnight in the refrigerator. The lemon and mustard will penetrate the meat and make it more tender and aromatic.
2. Choose the right mustard
Different types of mustard change the personality of the dish:
- Dijon mustard → elegant and balanced flavor
- Whole-grain mustard → more rustic and intense
- Mild mustard → perfect for a softer flavor
3. The secret to a fluffy flan
Fold the whipped egg whites gently from bottom to top. This keeps the air inside the mixture and creates a light, airy texture.
4. Perfect chicken searing
For better browning, do not move the chicken during the first minutes of cooking. This allows a natural golden crust to form.
5. Ultra-smooth broccoli puree
For a restaurant-quality texture, pass the broccoli puree through a fine sieve after blending.
6. Elegant plating tip
For a refined presentation:
- place two quenelles of broccoli puree
- add a spoon of béchamel
- place the broccoli flan on top
- finish with the chicken and its cooking juices.
The result will look like a gourmet restaurant dish.
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