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
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)
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.
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)