How To make Double Mustard Chicken
2 cloves garlic -- pressed
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup dijon mustard
1/4 cup Home-Style Inner Beauty Hot Sauce -- or honey mustard
2 teaspoons dried thyme
2 teaspoons dried tarragon
8 boneless skinless chicken breast halves
Whisk all ingredients together and marinate the chicken for at least one hour. Grill over hot coals.
HEALTH REMINDER: Do *NOT* use the leftover marinade as a basting or serving sauce for the chicken. Because it has been in contact with the raw chicken, you run the risk of salmonella by using the uncooked marinade.
How To make Double Mustard Chicken's Videos
Creamy Honey Mustard Chicken Thighs
This Honey Mustard Chicken recipe is the perfect quick-fix dinner! Served in a creamy sauce and made in one pan, weeknight dinners don’t get better than this! Chris x
FULL RECIPE POST:
Creamy Honey Mustard Chicken Thighs | Serves 3
????INGREDIENTS????
6 Chicken Thighs (bone in, skin on)
3/4 cup / 180ml Chicken Stock
1/2 cup / 125ml Heavy/Double Cream
3.5oz / 100g Pancetta (can sub bacon)
2 Shallots, finely diced
2 cloves of Garlic, minced
2 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Wholegrain Mustard
few sprigs of Fresh Thyme
Olive Oil
Salt & Black Pepper
????METHOD????
Add a drizzle of olive oil to a large non-stick pan over medium-high heat. Place in chicken thighs skin side down and fry until crispy. Season with a heavy pinch of salt & pepper, then flip. Turn down to medium heat, season again, then fry until white through the centre. Remove from pan and pour out excess fat.
Add Pancetta and fry until it begins to brown. If there’s excess fat then drain (a couple of tsp is fine) then add your shallots and fry until soft. Add garlic and fry for a minute or so longer, just until it catches colour.
Pour in chicken stock, cream, honey, both mustards and stir to combine. Add thyme and allow to simmer until it begins to thicken. Season to taste, then add chicken thighs back in the pan.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great value chef knife:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
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Creamy Mushroom Mustard Chicken
This creamy mushroom mustard chicken dish shouts comfort food. Guaranteed to put a smile on your face, the cream and the Dijon mustard work so well together, and then there's the mushrooms, chicken and above all, the pancetta to give you an incredibly flavourful dish.
Ingredients for two people
500g chicken thighs (skin and bone removed)
100g pancetta diced
150g sliced mushrooms
25g butter
1 onion chopped
1 tbsp Dijon mustard
3 cloves garlic finely chopped
1 tbsp chopped flat-leaf parsley
60g parmesan cheese
1 tsp dried thyme
1 tsp dried rosemary
300ml chicken stock
300ml double cream (heavy cream)
Salt and pepper to taste
Chapters
0:00 Intro
0:50 Preparation and cooking
6:17 Tasting and outro
#creamychicken #comfortfood #chickenrecipes
Creamy Dijon Chicken
Crispy, golden chicken thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb! FULL RECIPE HERE:
Honey Mustard Chicken
Honey Mustard Chicken legs
Chicken legs are a cheap and easy meal. You can serve them up with chips, salad or roast veges. Even have them cold and on their own. It comes together quick and will become a family favourite. I doubled the amounts in the video
Ingredients
8 chicken legs
Sauce
2tbsp Dijon mustard
1tbsp whole grain mustard
¼ cup honey (or golden syrup)
2 cloves of garlic
1 tsp cornflour (maybe a second for the end if the sauce is still runny)
Veges
Potatoes
Sweet potato
Beetroot
Onion
Beans
Carrots
Method
1. Preheat oven 180c
2. Mix sauce together
3. Place drumsticks into a deep baking dish
4. Pour marinade over drumsticks.
5. Bake for 30min turn legs over and cook for another 30min
6. Cut potatoes sweet potatoes beetroot and onion into small pieces and bake for an hour.
7. Remove drumsticks from dish and if sauce is still not thick pour into saucepan and add a teaspoon of corns flour and mix til boils and thickens.
8. Boil water in saucepan and add beans and carrots for 60 seconds.
9. Serve up and enjoy!!!!
Cameron
Cooking with Cameron
The Fathering Channel
#dadcook #healthyeating #cameronstassiekitchen
MUSTARD FRIED CHICKEN ????