Creole Mustard Recipes Recipe Collections Recipe For Chicken

CREOLE MUSTARD

Steps:

• Mix all together.

CREOLE MUSTARD ORANGE CHICKEN

Steps:

• lightly season chicken parts with salt and pepper.
• Broil chicken until no longer pink (about 5 minutes each side).
• In saucepan combine broth, orange juice and green onions.
• Heat to boiling about 4 minutes.
• Add mustard, honey and hot pepper sauce.
• Return to boil.
• Boil approx 5 minutes, until mixture starts to thicken, stirring occasionally.
• Serve chicken over white rice topped with sauce.

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE

Steps:

• Season chicken with salt and pepper.Heat oil and butter in a large skillet over medium-high heat.
• Add chicken and cook for 5 minutes per side.Add 1/2 cup of broth, cover and cook another 5 to 6 minutes. Remove chicken from skillet.
• Add onion to skillet and cook for 3 to 4 minutes to soften.
• Add remaining chicken broth and simmer for 2 minutes.
• Stir in creole mustard, honey, heavy cream, and cayenne pepper. Simmer for 3 to 4 minutes to thicken the sauce.
• Return chicken to skillet. Cook for a minute or two to warm the chicken.
• Sprinkle thyme over chicken. Check sauce for seasoning and add salt and pepper if needed. Serve.

CREOLE CHICKEN RECIPE

Steps:

• Season chicken thighs with Creole seasoning.
• Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

CREOLE CHITTERLINGS (CHITLINS)

Steps:

• Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
• Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
• Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.