I don’t mean to brag, but this is it. Forget everything you knew about preparing chicken and listen up. I’ll be honest with you, I’ve tried many chicken recipes before, the way too many. And I can tell you the characteristics of a deliciously cooked chicken.
Now, imagine that moment when your perfectly braised chicken falls of the bone and marinates in a creamy and flavourful mustard sauce before you’re ready to devour it. It’s drool worthy and the words cannot describe the goodness of this recipe.
Be prepared to get your hands dirty. Because the mustard sauce comes out so good, you can’t help, but finish the last bits of it before you leave the table.
This chicken goes great with potatoes, rice or pasta. I had it with rice and I spread the mustard sauce all over the rice. It was so good! Yummy!
INGREDIENTS
- 8 chicken thighs bone-in, skin-on
- 6 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 2 tablespoons butter
- 5 tablespoons Crème fraîche
- 1 cup chicken stock
- 10-15 sprigs thyme
- 1 bay leaf
- 1 small onion, sliced
- 1 small shallot, sliced
- parsley, for garnish
- salt, pepper
INSTRUCTIONS
- Heat the oven to 350 F.
- Season chicken with salt and pepper and rub with mustard.
- In a Dutch oven or a big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides.
- Transfer chicken to a plate.
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visit full recipe here : www.lavenderandmacarons.com
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