February Freebie Sale! Buy 3 Get 1 FREE with code: LOVESAUCE {*applies to individual bottles/jars only. sets and gifts excluded. cannot combine discount codes}

Creamy Mustard Chicken

$0.00
We have run out of stock for this item.

Creamy Mustard Chicken 

Chicken thighs are cooked in a creamy wholegrain mustard sauce and served over buttery mashed potatoes with a side of green beans.  A comforting delicious weeknight meal.

Creamy Mustard Chicken Ingredients:

2 lb Chicken Thigh fillets (boneless/skinless)
1/2 cup Onion (fine dice)
1/2 cup Dry White Wine
1 cup Chicken Stock
2 Tbs Wozz Southern Style Rustic Mustard
2 Tbs Dijon Mustard
1/4 cup Light Cream
1 Tbs Chopped Fresh Parsley

Mashed Potatoes Ingredients:

1.5 lb White Potato
2 Tbs Butter
1/2 Cup Light Cream
Salt and Pepper

Green Beans - to serve with meal

Method:

Preset the oven to 400F

Cut thighs into even-sized pieces 1/4's or 1/3's depending on the fillet size. (or leave them whole if you prefer)

Season with salt and pepper

Add oil to large oven-proof skillet on medium high heat.  Sear chicken. Brown all sides of the chicken for around 6-8 minutes.

Remove browned chicken from the skillet and set aside on a bowl or plate.

Remove all but 1 tablespoon of fat from the pan.

Add the onion to the pan and cook over medium heat until softened, about 3 minutes.

Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon and cook until evaporated, about 3 minutes. Return the chicken along with any juices accumulated on the bowl/plate to the pan.

Stir in the broth and Wozz! Southern Style Rustic Mustard and bring to a simmer. 

Transfer skillet to the hot oven and braise uncovered until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes.

Transfer the chicken with tongs to a platter while you finish the sauce. (I just push the chicken to the side of the skillet and make a well in the center to finish the sauce)

Place the pan over medium-high heat, whisk in the Dijon mustard into the sauce, followed by the light cream. (Don't forget that handle is hot!!) Return chicken to pan with the sauce and simmer.  Check seasoning, add chopped parsley and serve.

(You’re probably wondering why you need two kinds of mustard for this dish. Whole-grain mustard helps flavor the chicken while it’s cooking, and creamy Dijon is whisked in at the end to thicken and emulsify the sauce)

Mashed Potatoes

Boil potatoes in 2 quarts of salted water until potatoes slide off a butter knife when stabbed.  Drain your potatoes.  Mash with your cream and butter.  Season with salt and pepper and serve with your creamy mustard chicken.

Green Beans

Boil water with pinch of salt in saucepan on stove.  Add green beans and boil for approximately 4 minutes.  Drain and serve.  We garnished ours with a little bit of crispy fried onions (optional)

Creamy Mustard Chicken Recipe

 


Yum

Related Recipes

Shawarma Moussaka
Moroccan Tomato Shakshuka
Orecchiette Pasta with Sausage and Caponata
Crab Rangoon Dip with Hot Pepper Jelly
Oven Roasted Chicken Thighs with Spicy Tomato Kasundi BBQ Sauce
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread
Herb Crusted Pork Tenderloin with Sweet Onion Braised Apples
Sweet Chili Wings with Orange and Sesame
Shawarma Roasted Vegetables with Burrata
Shawarma Chicken Pizza with Garlic Yogurt Sauce and Pickled Jalapenos
Pan Seared Halibut with Chermoula Butter Sauce
Korean BBQ Chicken Skewers
Mac and Cheese with Onion Jam and Rosemary
Fig and Olive Tapenade
Wild Rice Harvest Salad with Cider Mustard Vinaigrette
Cheddar with Green Tomato Jalapeno Pepper Jelly
Burger with Onion Jam Condiment
Turkey Sandwich with Cranberry Chutney and Gravy
Crostini with goats cheese, honey and fruit chutney jam
Moroccan Tomato Chicken with Apricots
Stuffing with Dates, Orange, Pecans and Herbs
Baked Brie with Sour Cherry Jam Compote
bacon cheeseburgers with tomato kasundi BBQ sauce
Poached Peaches with Rum Toffee Sauce and Mascarpone
Rum Toffee White Russian Cocktail
French Onion Grilled Cheese with Turkey, Bacon and Apple
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Cranberry Walnut Chicken Salad Sandwich
Goats Cheese with Dried Fruit Chutney
Strawberry Salad with Bacon Feta and Strawberry Vinegar Dressing
Sichuan Short Rib Beef and Noodle Soup
Grilled Zucchini with Bruschetta Caponata Relish
Brussels Sprouts with Balsamic Fig, Bacon and Radicchio
Grilled Swordfish with Pineapple Salsa
Cranberry Brie Puff Pastry Tarts
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Grilled Teriyaki Steak Tips
Creamy Bruschetta Caponata Chicken
Pulled Pork Banh Mi Sandwich with Orange Ginger Relish
Ginger Soy Beef and Ramen Noodle Bowl
Sichuan Kung Pao Chicken
Moroccan Tomato Meatballs with Almond Dukkah
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Charcuterie and Cheese Board with Wozz! Onion Jam and Savory Mustard Condiments
Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Thai Hot Pepper Jelly Glazed Chicken Meatball Sub
Shawarma Lamb Koftas

Related products

View all
Shawarma Moussaka
Moroccan Tomato Shakshuka
Orecchiette Pasta with Sausage and Caponata
Crab Rangoon Dip with Hot Pepper Jelly
Oven Roasted Chicken Thighs with Spicy Tomato Kasundi BBQ Sauce
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Left Continue shopping
Your Order

You have no items in your cart