Chicken In Mustard Sauce

A great new idea for using lots of fresh cream and wholegrain mustard.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 30 min Cook: 20 min

Ingredients

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

1
Remove the bone from the chicken thighs, keep the skin on. Slice so that it becomes one flatter piece.
2
Season with salt & pepper and leave for 30 minutes.
3
Make the sauce: finely chop the onions and garlic and fry on a medium heat in vegetable oil.
4
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.
5
On a medium heat, stir the contents to avoid the cream splitting. Reduce the sauce to half, then add the chopped parsley.
6
When it becomes a bit thick, add the mustard and turn off the heat. Stir in the mustard.
7
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.
8
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.
9
Put the chicken onto a dish and pour over the sauce. Enjoy with your favourite vegetables.

Tips & Note

●This is so easy and particularly delicious if the chicken skin is crispy so take care at this point.

Chicken In Mustard Sauce

A great new idea for using lots of fresh cream and wholegrain mustard.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 30 min

Cook: 20 min

Ingredients

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

Chicken In Mustard Sauce

Recipe ID :1162 Posted on 28 SEP 2015

Serves 2

Prep 30min
Cook 20min
views 799
printed 101

saved 6

A great new idea for using lots of fresh cream and wholegrain mustard.

Share

Ingredients

Print Ingredients Email Ingredients
2 large
as required
1/8
1 clove
150ml
100ml
250ml
1 heaped tbsp
as required

Method

Prep
30min
Cook
20min
1
Remove the bone from the chicken thighs, keep the skin on. Slice so that it becomes one flatter piece.
2
Season with salt & pepper and leave for 30 minutes.
3
Make the sauce:finely chop the onions and garlic and fry on a medium heat in vegetable oil.
4
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.
5
On a medium heat, stir the contents to avoid the cream splitting. Reduce the sauce to half, then add the chopped parsley.
6
When it becomes a bit thick, add the mustard and turn off the heat. Stir in the mustard.
7
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.
8
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.
9
Put the chicken onto a dish and pour over the sauce. Enjoy with your favourite vegetables.

Tips & Note

●This is so easy and particularly delicious if the chicken skin is crispy so take care at this point.

HOME
Tobuchan
I’ve got 218 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.
Chicken thighs, Okra, Baby aubergines (eggplant), Onion, Mushrooms, Soy sauce, Sesame oil, Salt & pepper, Cornflour, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Miso, Sugar, Chicken stock, Cornflour in a bit of water
HOME
Sour, sweet, hot...lovely Thai flavours!
Vermicelli, ▼Honey, ▼Salt & pepper, ▼Dried chilli (fine slices), ▼Sugar, ▼Sesame oil, ▼Soy sauce, ▼Chicken stock granules, ▼Fish sauce (nam pla), Carrot, Yellow pepper, Green pepper, Minced pork, Limes
HOME
It's quick because I used frozen spinach.
Frozen spinach, Bacon, Deep fried flat tofu, ▼Dashi broth, ▼Soy sauce, ▼Mirin, ▼Sake (white wine), Eggs
HOME
This solid yogurt is ideal for desserts or in a salad.
Organic yogurt
HOME
Mushrooms are rich in dashi and umami, so add less miso. It is a delicious miso soup with plenty of guanylic acid.
Mushrooms, Butter, Dashi stock granules (or vegetable stock cube), Hot water, Miso, Spring onion
HOME
The first half of the recipe is the pasta recipe followed by a rice recipe...it makes a wonderful paella risotto.
Risotto rice, Prawns with heads (frozen), Mediterranean vegetables (frozen), Vegetable oil, Garlic, Onion (medium), Butter, Pancetta or bacon, Paprika, Pepper, Chicken stock cube, Hot water, Parmigiano reggiano
HOME

Similar Recipe

It sounds like a heavy sauce but the lemon does a good job to give this dish a lovely refreshing finish. Serve with a roll or slice of baguette.
Chicken thighs, Salt & pepper, Paprika, Kale, Butter, Garlic, Lemon juice, Chicken stock, Double cream, Parmigiano reggiano, Rosemary sprig, Lemon slices
You can actually make a good teriyaki chicken without mirin and sake.
Chicken breast fillet, Salt & pepper, Peppers (red and green), Onion, Garlic, Vegetable oil, White wine, Soy sauce, Golden syrup
It goes well with long grain rice.
Chicken breast fillets, Salt & pepper, Flour , Butter, Olive oil, Mushrooms, Onion, Garlic, Double cream, Wholegrain or Dijon mustard, White wine, Chicken stock cube
Teriyaki chicken and rice sounds delicious, so why not in a maki sushi roll?!
Sushi rice, Nori sheet, Chicken breast strips, Cucumber (long strip), Surimi (crab sticks), Sweet omelette roll strip, Cheese slices, Basil leaves, Mayonnaise, Soy sauce, Teriyaki sauce:, ●Soy sauce, ●Sugar, ●Mirin, ●Sake, Salt & pepper
It is wonderful combination of lemon with honey.
Chicken thighs, Salt & pepper, Garlic, Olive oil, Honey, Chicken stock, Soy sauce, Lemon juice, Parsley (optional)
Mary P
HOME
This dish came about when a Frenchman discovered the joy of a thin escalope of chicken cooked with a lemon sauce.
Chicken breast fillets, Flour, Eggs, Salt & pepper, Lemon sauce:, Lemon, Parsley, Butter, White wine, Chicken stock

All New Recipes

Use your favourite cut of chicken, like drumstick, thigh or breast.
Chicken (any cut), Salt & pepper, Olive oil, Garlic, Dried chilli, Rosemary sprig, Parsley
Alia
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
Patricia
HOME
Don't just boil thick cuts of pork belly - try this delicious recipe!
Pork belly slices, Rice wine (sake), Soy sauce, Chinese chili bean sauce (Tobanjan), Sugar, Tomato ketchup, Honey, Chicken stock, Wholegrain mustard, Sesame seeds
If you've got a ramekin, you should try this...
Dark chocolate, Butter, Eggs, Granulated sugar, Plain flour, Salt
The combination of pork, chilli and aubergine is really outstanding.
Aubergine (eggplant), Pork belly slices, Rice wine (sake), Soy sauce, Red chilli, Ginger, Garlic, Spring onion, Vegetable oil, Balsamic vinegar, Sugar
Hualin
HOME
Perfect when you need a quick side dish, it's easy with just 2 ingredients and seasoning.
Pork loin, Cabbage (medium), Korean soup stock (dashida), Miso, Sugar, Mirin, Sake