Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Mustard lovers: Ina has a dish for YOU.
Subscribe ►
Get the recipe ►
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChickenThighswithCreamyMustardSauce
Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Pork chop with Potatoes & Squash Served with a creamy Mustard Sauce and Pickled Mustard Seeds
Please share, subscribe, like and comment! cheers ;)
ABOUT STEVE DOLBY
Facebook
Instagram
Google+
VISIT FOR ALL THE INGREDIENTS
© StevesCooking 2015
Mustard chicken and potato gratin recipe
This addictive chicken and potato dish combines cream, Kiwi favourite onion soup mix and rosemary for an aromatic and flavour-packed sauce that’s bound to be a hit. The ultimate comfort food it’s perfect for the fussiest of little eaters. Serve this effortless dish alongside a light and bright green salad!
Instagram @newworldnz
Facebook @newworld
Deliciously Creamy Chicken Dijon In Just 20 Minutes! A Low Carb-friendly Dinner Recipe!
Today, we're taking a flavorful journey into the origins of a classic – Creamy Chicken Dijon. This is my grandmother’s recipe and the best chicken dijon I’ve had. I’m pairing it with some crispy potatoes but you can serve it over pasta, mashed potatoes or even mashed cauliflower to make it Keto friendly. It’s on your table in twenty minutes and sure to be a family favorite.
#chickenrecipe #ketofriendly #ketofriendlyfood #lowcarb #frenchrecipe
Chicken Dijon:
1 package of chicken thighs
2 cups white mushrooms
Salt & pepper to taste
1/4 tsp red pepper flakes
4 cloves of garlic, crushed
1/2 onion, chopped
2 tbsp Dijon Mustard
1/3 cup Chicken Broth
1/3 cup dry white wine (optional)
1/3 cup heavy cream
2 tsp fresh tarragon
1 tbsp butter
1 tbsp olive oil
1 tbsp Boursin cheese
Avocado oil
Potatoes:
1lb yellow baby potatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
00:00 intro
00:29 potatoes
01:07 chicken
02:10 sauce
03:59 plate and taste