CHICKEN THIGHS IN CREAMY MUSTARD SAUCE // JEAN LENNERTZ
My husband is fond of eating international foods, like european or asian foods and this time, I have prepared a recipe that I am sure he will love it, it‘s a french recipe, called:
CHICKEN THIGHS IN CREAMY MUSTARD SAUCE
INGREDIENTS:
4 pieces chicken thighs
1 tsp salt
2 Tbsps olive oil
200 grams cherry tomatoes
1 red oninon, sliced
100 ml chicken broth
1 Tbsp dijon mustard
1 Tbsp white wine
150 grams baby spinach
2 Tbsps heavy cream
1 Tbsp capers
PROCEDURES:
= Sprinkle salt over the chicken, set it aside and let it stand for 10 minutes.
= Heat a small frying pan over medium high heat, then add 1/2 Tbsp olive oil. Add the cherry tomatoes and fry for one minute. Gently stir the tomatoes and cook for an additional 2 minutes until the skin have charred. Set aside.
= Heat a frying pan over medium high heat and put the rest of the oil, then add the onions and cook for 5 minutes, stirring frequently, until the onions are tender. Using a slotted spoon, remove the onions from the pan and set aside.
= Add the chicken to the frying pan SKIN SIDE DOWN and fry them for 5 minutes until golden brown. Reduce the heat to medium, cover the frying pan and continue to cook for an additional 10 minutes.
= Turn the chicken, cover the pan again and continue to cook for 15 minutes. Transfer the chicken into a serving dish and set aside.
= Drain the excess cooking fat from the pan leaving about 2 tablespoons of liquid. Add the chicken broth, stir gently scraping up any remaining bits off the pan. Then add the dijon mustard and white wine and stir well.
= Add the spinach and cook until they are wilted. Put the tomatoes, onions, capern and cream into the pan and stir well.
= Then pour the creamy mustard sauce and spinach over the chicken and serve. Enjoy.
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Chicken Breast with Mustard Cream Sauce - NoRecipeRequired.com
Boneless Skinless Chicken Breasts are a staple in my house. Easy to make and inexpensive, we have them at least once a week. For this recipe, I sear the chicken breasts and make a simple mustard cream sauce. Simple sauces like this keep the same old chicken breasts from becoming boring and dull. You can also easily change up this recipe with the addition of different herbs and spices. You'll love it.
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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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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
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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The cast iron pan I always use:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
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Sauteed Chicken in Mustard Cream Sauce Recipe
recipe for Sauteed Chicken in Mustard Cream Sauce
How to Make Mustard Cream Sauce - Today's Delight
Making Mustard Cream Sauce is so simple and quick to make. This creamy sauce is so flavorful can will complement meat, seafood or vegetable dish.
For ingredients and printable detailed recipe go to
For more recipes visit todaysdelight.com
Ingredients:
2 tablespoons butter
¼ cup flour
1 ½ cups milk
2 ½ tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
3 teaspoons parmesan cheese grated
Sounds: Spring In My Step by Silent Partner