Mustard Chicken Dish (Print Version)
# Ingredients:
01 -
Skinless, boneless chicken thighs, 700g (4 to 6 pieces)
02 -
1 1/2 tablespoons olive oil
03 -
1/2 teaspoon kosher or table salt
04 -
1/4 teaspoon ground black pepper
→ Mustard sauce
05 -
Half a cup of heavy or thickened cream
06 -
1 tablespoon wholegrain mustard
07 -
1 tablespoon Dijon mustard
08 -
1/4 teaspoon kosher or table salt
09 -
1/4 teaspoon ground black pepper
10 -
1–2 tablespoons water (adjustable)
→ Fresh herbs (optional)
11 -
2 teaspoons finely chopped parsley
12 -
2 teaspoons freshly chopped tarragon
# Instructions:
01 -
Sprinkle the chicken with a mix of salt and pepper.
02 -
Warm up olive oil in a big pan over medium-high heat (use a pan without a non-stick coating if possible). Place chicken in, smooth side down, and let it cook for 4 minutes until golden brown. Flip it over and cook for another 3 minutes on the other side until it’s done (internal temp: 72°C/162°F). Set aside on a plate.
03 -
If you’re using chicken breast instead, increase the heat to high and sear each side for 2 minutes. Aim for the internal temperature to reach 67°C/153°F.
04 -
Get rid of any burnt bits from the pan before making the sauce.
05 -
Put the pan back on medium heat. Stir in both mustards and the cream. Mix until the mustards are dissolved and scoop up those browned bits. Season with salt, pepper, and herbs (if you’ve got them). Add a bit of water to thin the sauce if needed.
06 -
Lay the chicken on individual plates and pour the sauce on top. Serve right away.
# Notes:
01 -
To make the sauce tastier, use a pan without a non-stick coating so the browned bits from the chicken stay in.