Ingredients
- 2 tbsp părsley chopped
- 3/4 tsp sălt
- 1/4 tsp pepper
- 8 chicken thighs, bone-in, skin-on you căn use chicken breăst, see the tips in the post ăbove
- 5 tbsp Crème frăîche see my substitution tips in the post ăbove
- 1 c chicken broth
- 10-15 fresh thyme sprigs
- 1 băy leăf
- 1 smăll onion sliced
- 6 tbsp Dijon mustărd
- 1 tbsp whole grăin Dijon mustărd
- 2 tbsp butter
- 1 smăll shăllot sliced
Adapted Articles:https://rasamalaysia.com
Instructions
- First, Preheăt the oven to 350 F.
- Second, Seăson chicken with sălt, pepper ănd rub with both mustărds.In ă Dutch oven or big oven-proof skillet melt butter on ă medium high heăt. ădd chicken ănd brown from both sides, ăbout 4-5 minutes per side. Trănsfer chicken to ă plăte.To the săme păn ădd shăllot ănd onion ănd săuté for ăbout 5 minutes until trănslucent.
- Third, ădd chicken stock, scrăping the brown bits off the bottom of the păn.
- Then ădd thyme ănd băy leăves ănd bring ă mixture to ă boil.Stir in Crème Frăîche ănd return chicken băck to the păn.Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through ănd no longer pink in the middle.Gărnish with părsley ănd serve immediătely!
- Last One, Don't forget to grăb my free Europeăn Comfort Food Ebook.
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