Get ready to fall frantically enamored with this Creamy Dreamy Mustard Chicken Recipe. Exemplary French dish that preferences extraordinary. Companions, this will be a long post, yet I get loads of inquiries so I attempt to add a lot of data to assist you with making the best Mustard Chicken ever!
Disregard all that you thought about smooth chicken dishes and tune in up. I'll be straightforward with you, I've attempted numerous chicken plans previously, the too much. What's more, I can disclose to you the qualities of a scrumptiously cooked chicken.
Presently, envision a superbly braised tumbles off-the-bone chicken swimming in a smooth and flavourful mustard sauce. It's excessively overpowering and the words can't portray the scrumptiousness of this formula.
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Ingredients
- 8 chicken thighs, bone-in, skin-on you can use chicken breast, see the tips in the post above
- 6 tbsp Dijon mustard
- 1 tbsp whole grain Dijon mustard
- 2 tbsp butter
- 5 tbsp Crème fraîche see my substitution tips in the post above
- 1 c chicken broth
- 10-15 fresh thyme sprigs
- 1 bay leaf
- 1 small onion sliced
- 1 small shallot sliced
- 2 tbsp parsley chopped
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 350 F.
- Season chicken with salt, pepper and rub with both mustards.
- In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
- To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
- Add chicken stock, scraping the brown bits off the bottom of the pan.
- Add thyme and bay leaves and bring a mixture to a boil.
- Stir in Crème Fraîche and return chicken back to the pan.
- Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
- Garnish with parsley and serve immediately!
For more detail : bit.ly/2Q75E4y
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