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Mustard Chicken

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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


  1. Preheát the oven to 350 F.
  2. Seáson chicken with sált, pepper ánd rub with both mustárds.
  3. 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.
  4. To the sáme pán ádd shállot ánd onion ánd sáuté for ábout 5 minutes until tránslucent.
  5. Add chicken stock, scráping the brown bits off the bottom of the pán.
  6. Add thyme ánd báy leáves ánd bring á mixture to á boil.
  7. Stir in Crème Fráîche ánd return chicken báck to the pán.
  8. Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through ánd no longer pink in the middle.
  9. Gárnish with pársley ánd serve immediátely!





Article adapted from rasamalaysia.com/mustard-chicken/