Forget IKEA, try these Swedish chicken meatballs in a mustard cream sauce
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Most Swedish meat balls are made with beef or pork, as chicken seems to be a more popular protein, I thought I'd make a chicken version. If you ever enjoyed the IKEA meatballs when shopping for furniture, you will never buy them again after trying this recipe. Best part, you only need one pan, so less dishes to clean. These balls are enhanced with all spice and coated in a mustard and Worcestershire sauce which marries well together. Use a good chicken mince, I always make it my self using chicken thighs. This ensures a better chicken flavour and less dryness.
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Chicken papillotes with cream, mustard and thyme sauce | French home cooking
Meet the papillotes [papijɔt] , A great way to cook chicken breasts in all kind of ways. It is fun, easy and fast to make and can be prepared ahead of time before a meal with friends or family.
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You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Mustard lovers: Ina has a dish for YOU.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Directions
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.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
SWEET AND SPICY MUSTARD SAUCE / CHICKEN WINGS MUSTARD SAUCE /SAUCES
Sweet and Spicy Mustard chicken wings sauce / Best Served as a sauce for your chicken wings.
This sweet spicy mustard will never fail you and im sure you will love it. Remember you will need sauce to make all food delicious.
Learning how to make delicious sauces is a great skill to have.
Try this Maple Buffalo sauce➡️
Classic Buffalo Sauce➡️
Sweet and Sour Chili sauce➡️
Sweet and Chili sauce➡️
Ingredients:
1/2 cup butter
1/2 cup hot sauce
1/2 cup mustard
2 tbsp brown or white sugar (you can add more if you want sweet)
2 tbsp worcestershire sauce
pinch of salt and pepper
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Chicken with Mustard Cream Sauce - Pioneer Woman Recipe!
Chicken with Mustard Cream Sauce Recipe
This recipe comes from the Pioneer Woman Cookbook:
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and black pepper to taste
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1 cup brandy, white wine, or chicken broth
1 heaping tablespoon Dijon mustard
1 heaping tablespoon grainy brown mustard
½ cup chicken broth
1/3 cup heavy whipping cream
Chopped parsley for garnish
Directions:
Use a sharp knife to slice the chicken breasts in half horizontally, giving you 8 thinner pieces. Salt and pepper chicken on both sides
Heat the olive oil and butter in a large skillet over medium-high heat. Working in batches, add the chicken and cook until it is golden brown and done in the middle, about 3 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan and stir it around for a minute.
Turn off the heat and add in the brandy
Turn the heat back to medium high. Stir the mixture and let the liquid bubble up to deglaze the pan. Cook until the liquid has reduced by half, about 3 minutes
Add the mustards. Whisk them around and let them bubble up a bit.
Pour in the broth and whisk as the mixture heats up.
Pour in the cream and whisk. Add in salt and pepper to taste. Let the sauce come to a gentle simmer. Turn off the heat.
Serve chicken with the sauce on top sprinkled with parsley. Enjoy!
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