Mustard Chicken Recipe

• 8chicken thighs, bone-in, skin-onyou can use chicken breast, see the tips in the post above
• 6tbspDijon mustard
• 1tbspwhole grain Dijon mustard
• 2tbspbutter
• 5tbspCrème fraîchesee my substitution tips in the post above
• 1cchicken broth
• 10-15freshthyme sprigs
• 1bay leaf
• 1small onionsliced
• 1small shallotsliced
• 2tbspparsleychopped
• 3/4tspsalt
• 1/4 tsppepper

Instructions

• heat the kitchen appliance to 350 F.

• Season chicken with salt, pepper and rub with each mustards.

• in a very Dutch kitchen appliance or massive oven-proof cooking pan soften butter on a medium high heat. Add chicken and brown from each side, regarding 4-5 minutes per aspect. Transfer chicken to a plate.

• To a similar pan add shallot and onion and sauté for regarding five minutes till semitransparent.

• Add stock, scraping the brown bits off very cheap of the pan.

• Add thyme and bay leaves and convey a mix to a boil.

• Stir in Crème Fraîche and come chicken back to the pan.

• Cook uncovered within the kitchen appliance for 50-60 minutes till chicken is totally baked through and not pink within the middle.

• Garnish with parsley and serve immediately!