Pechugas a la miel y mostaza con cebolla caramelizada 🍗

Hello everybody, it is Drew, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Pechugas a la miel y mostaza con cebolla caramelizada 🍗. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pechugas a la miel y mostaza con cebolla caramelizada 🍗 is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look wonderful. Pechugas a la miel y mostaza con cebolla caramelizada 🍗 is something that I have loved my whole life.

Many things affect the quality of taste from Pechugas a la miel y mostaza con cebolla caramelizada 🍗, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechugas a la miel y mostaza con cebolla caramelizada 🍗 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechugas a la miel y mostaza con cebolla caramelizada 🍗 is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Pechugas a la miel y mostaza con cebolla caramelizada 🍗 using 11 ingredients and 8 steps. Here is how you cook that.

Receta de pechugas de pollo muy sabrosa al horno. Dentro de la receta hay otra para elaborar cebolla caramelizada.

Ingredients and spices that need to be Take to make Pechugas a la miel y mostaza con cebolla caramelizada 🍗:

1. 4-5 pechugas de pollo grandes
2. 6 patatas medianas
3. Sal
4. Pimienta
5. Aove
6. 2 cebollas blancas grandes
7. Azúcar moreno
8. Vinagre (a ser posible balsámico)
9. Mostaza Dijon
10. Miel de flores
11. Hierbas provenzales

Instructions to make to make Pechugas a la miel y mostaza con cebolla caramelizada 🍗

1. Limpiamos las pechugas, quitando grasas y partes indeseadas. En un bol, ponemos aove y un poco de sal y pimienta y las salpimentamos. Las metemos en la nevera aproximadamente 1 hora.
2. Pelamos las patatas y las cortamos en panaderas. Le añadimos la sal. Las sofreímos en una sartén con un chorrito de aove. Las apartamos.
3. Para hacer la cebolla caramelizada lo haremos en el microondas, ya es que más rápido. Cortamos la cebolla en tiritas muy finas y las ponemos en un bol con una pizca de sal y 2 cucharadas de aceite. Ponemos en el micro 5 minutos a máxima potencia. La sacamos y añadimos 4 cucharadas de azúcar moreno y 3 cucharadas de vinagre y lo volvemos a meter 12 minutos.
4. En un barro o fuente para horno, esparcimos la cebolla en el fondo. A continuación añadimos las patatas.
5. Mientras vamos preparando la salsa. En un bol ponemos un par de cucharadas grandes de mostaza, otras cucharadas de miel y las hierbas provenzales y vamos mezclando todo. Tiene que quedar bastante líquida para que no se seque en el horno.
6. Precalentamos el horno a 180 grados. En el barro ponemos las pechugas. Bañamos todo con la salsa que hemos preparado.
7. Metemos en el horno 1 hora, pinchando y dándole la vuelta al pollo.
8. Servimos, emplatamos ¡y a comer!

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