Chicken Thighs With Garlic Mustard Aioli Sauce Recipes

CHICKEN THIGHS WITH GARLIC MUSTARD AIOLI SAUCE

Steps:

• Pour the chicken stock in a bowl. Sprinkle the gelatin over the top and set aside. Bring a pot of salted water to a boil and cook pasta, drain and reserve 1/2 cup pasta water. Add two tbsp butter to large skillet. Place over high heat. Season chicken with salt. Brown the chicken in the butter on both sides. Remove to a plate. Add the onions and garlic. Cook until onions are softened. Add the wine and let most evaporate.
• Add the chicken stock and whisk the Garlic mustard aioli into the stock until smooth. Add the chicken and any juices back to pan. Add the reserved pasta water. Lower heat to med. and continue cooking until chicken is done. Remove chicken to cutting board.
• Stir the cold butter one chunk at a time into the sauce until each piece is melted and incorporated into the sauce. Cut the chicken into pieces. Spoon some sauce over the pasta and top with chicken. Spoon more sauce over the chicken. Top with veggies of choice is desired

SHEET-PAN HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

MUSTARD-CRUSTED CRISPY CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
• Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
• Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
• Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Garnish with parsley to serve.