Chicken In Mustard Sauce

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Chicken thighs		2 large
Salt & pepper		as required
Sauce:
Onion		1/8
Garlic		1 clove
White wine		150ml
Chicken stock		100ml
Single cream		250ml
Wholegrain mustard		1 heaped tbsp
Fresh parsley		as required

Method

Prep

30min

Cook

20min

Remove the bone from the chicken thighs, keep the skin on. Slice so that it becomes one flatter piece.

Season with salt & pepper and leave for 30 minutes.

Make the sauce:finely chop the onions and garlic and fry on a medium heat in vegetable oil.

When softened, add the white wine and cook off the alcohol. Add the chicken stock and when it comes to the boil, add the single cream.

On a medium heat, stir the contents to avoid the cream splitting. Reduce the sauce to half, then add the chopped parsley.

When it becomes a bit thick, add the mustard and turn off the heat. Stir in the mustard.

Put some vegetable oil in a frying pan and saute the chicken pieces, skin side down. You'll get a nice brown colour if it's fried for 5-6 minutes on a medium heat.

Turn over and cook for a further 3-4 minutes, on a low heat. When it's browned, turn off the heat and cover with foil - the chicken will continue cooking with residual heat.

Put the chicken onto a dish and pour over the sauce. Enjoy with your favourite vegetables.

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