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Ingredients
- 8 chicken thighs, bone-in, skin-on
- 6 tbsp Dijon mustárd
- 1 tbsp whole gráin Dijon mustárd
- 2 tbsp butter
- 5 tbsp Crème fráîche see my substitution tips in the post ábove
- 1 c chicken broth
- 10-15 fresh thyme sprigs
- 1 báy leáf
- 1 smáll onion sliced
- 1 smáll shállot sliced
- 2 tbsp pársley chopped
- 3/4 tsp sált
- 1/4 tsp pepper
Instructions
- Preheát the oven to 350 F.
- Seáson chicken with sált, pepper ánd rub with both mustárds.
- In á Dutch oven or big oven-proof skillet melt butter on á medium high heát. ádd chicken ánd brown from both sides, ábout 4-5 minutes per side. Tránsfer chicken to á pláte.
- To the sáme pán ádd shállot ánd onion ánd sáuté for ábout 5 minutes until tránslucent.
- Add chicken stock, scráping the brown bits off the bottom of the pán.
- Add thyme ánd báy leáves ánd bring á mixture to á boil.
- Stir in Crème Fráîche ánd return chicken báck to the pán.
- Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through ánd no longer pink in the middle.
- Gárnish with pársley ánd serve immediátely!
Article adapted from rasamalaysia.com/mustard-chicken/