Chicken Thighs in Mustard Sauce

    55 minutes

    A simple way to prepare chicken thighs with mushrooms and carrots and a wine and mustard sauce. All it needs is a salad for a full meal.

    3 people made this

    Serves: 4 

    • 1 1/2 kg chicken thighs
    • salt and pepper, to taste
    • 2 tablespoons butter
    • 200g small carrots
    • 200g small mushrooms
    • 2 tablespoons onion shallots, finely diced
    • 2 tablespoons flour
    • 1/2 cup white wine
    • 1 cup chicken stock
    • 1 bay leaf
    • 1/2 teaspoon thyme
    • 2 tablespoons Dijon mustard

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Sprinkle the thighs with salt and pepper. Heat the butter in a heavy frypan and add the thighs, skin side down. Cook until skin is golden, about 5 minutes, then turn and cook another 5 minutes.
    2. Scatter the carrots, mushrooms and shallots in between the chicken pieces. Cook another 5 minutes. Sprinkle with flour and stir. Add wine, stock, bay leaf and thyme. Cover and cook for 20 minutes.
    3. Stir in the mustard and serve immediately.

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