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 4,059
printed 167

saved 7

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

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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.

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Tobuchan
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