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.
CREAMY MUSTARD CHICKEN WITH COUSCOUS
Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and quick-cooking couscous that get a boost from a French-inspired pan sauce that includes buttery leeks, sharp mustard, and a touch of cream.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
- Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
- Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.
HONEY MUSTARD CHICKEN THIGHS
These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g
SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE
Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
- Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
- Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.
CRUMB-COATED CHICKEN THIGHS
These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. -Kara De la vega of Suisin City, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. , Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes on each side or until a thermometer reads 180°.
Nutrition Facts : Calories 0g sugar total.
CHICKEN THIGHS WITH MUSTARD-CITRUS SAUCE
Another chicken recipe that sounds delishes and from"All*You Eat Well, Save Big Cookbook". The prep time is only about 5 minutes but I had to add the marinating time of 60 minutes.
Provided by mama smurf
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix lemon juice, Worcestershire sauce, 1 Tbls. garlic and 2 Tbls. honey in a plastic bag. Add chicken. Marinate in fridge for one hour.
- Warm oil in a large skillet. Remove thighs from marinade. Pat them dry and sprinkle with salt and pepper. Brown chicken on all sides about 10 minutes. Remove chicken from pan and add shallots, remaining garlic and crushed red pepper. Saute 2 minutes. Return chicken to pan; add juice and broth. Simmer turning once, until chicken is cooked through, about another 10 minutes.
- Remove chicken to plate. Add mustard, zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
Nutrition Facts : Calories 278.9, Fat 18.2, SaturatedFat 4.5, Cholesterol 79, Sodium 252.2, Carbohydrate 11.3, Fiber 0.4, Sugar 8.3, Protein 17.5
ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE
Found this in Cooking Light October 2012. The full name is Roasted Chicken Thighs with Mustard-thyme Sauce with Roasted Potatoes and Green Beans. I made this for dinner tonight and thoroughly enjoyed it.
Provided by marisk
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 425 degrees F.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
- Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining salt and pepper, stirring with a whisk. Serve sauce with chicken.
- ROASTED POTATOES and GREEN BEANS: Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.
Nutrition Facts : Calories 305.7, Fat 13.2, SaturatedFat 3.7, Cholesterol 75.7, Sodium 570, Carbohydrate 28, Fiber 5.2, Sugar 4.5, Protein 19.8
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CHICKEN THIGHS WITH MUSTARD-CITRUS SAUCE RECIPE
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4.5/5 (14)Total Time 1 hr 30 minsServings 8Calories 162 per serving
- Mix lemon juice, Worcestershire sauce, 1 Tbsp. garlic and 2 Tbsp. honey in a plastic bag. Add chicken and marinate in fridge for 1 hour.
- Heat oil in a large skillet. Remove thighs from marinade, pat dry and sprinkle with salt and pepper. Brown chicken on all sides, about 10 minutes. Remove chicken from pan, add shallots, remaining garlic and crushed red pepper; cook 2 minutes. Return chicken to pan and add orange juice and broth. Simmer, turning once, until chicken is cooked through, about 10 minutes.
- Remove chicken to plate. Add mustard, orange zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
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