Chicken Thighs With Creamy Mustard Sauce Recipes

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CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE



Carolina Smothered Chicken with Creamy Mustard Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil
1 medium onion, diced
2 tablespoons unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
2 to 8 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons chopped fresh parsley
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Steps:

  • For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
  • Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
  • For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE



Mustard Chicken Thighs and Apples in White Wine and Cream Sauce image

This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 12

⅔ cup apple juice
⅔ cup Pinot Grigio wine
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon herbes de Provence
1 tablespoon unsalted butter
8 medium boneless, skinless chicken thighs
salt and ground black pepper to taste
½ cup onion slices
4 medium Apples, raw
⅔ cup heavy cream

Steps:

  • Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
  • Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
  • Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
  • Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
  • Pour sauce over chicken, apples, and onions and serve.

Nutrition Facts : Calories 682.2 calories, Carbohydrate 29.2 g, Cholesterol 205.2 mg, Fat 41.7 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 17.7 g, Sodium 244.3 mg, Sugar 20.3 g

BAKED CHICKEN THIGHS WITH MARMALADE-MUSTARD SAUCE



Baked Chicken Thighs with Marmalade-Mustard Sauce image

This is a quick and easy dinner with chicken thighs baked in a delicious orange marmalade-mustard sauce. Tastes great over rice.

Provided by Chef Mo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 boneless chicken thighs
salt and ground black pepper to taste
1 tablespoon olive oil
½ cup orange marmalade
¼ cup bourbon
¼ cup yellow mustard
¼ cup onion, diced
2 cloves garlic, minced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
  • Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
  • Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 395 calories, Carbohydrate 35.8 g, Cholesterol 71.6 mg, Fat 16.7 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 3.9 g, Sodium 461.1 mg, Sugar 24.6 g

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