Chicken with Mustard Cream Sauce
This flavorful chicken dish is sure to wow any guests you have for dinner. A simple baked chicken thigh, brought to life with a Mustard Cream Sauce with dry white wine. We enjoy this dish with mashed potatoes and a simple salad.
PREP TIME
25 minutes
COOK TIME
45 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 444 skin on Chicken Thigh, bones removed
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 1 tsp1 tsp1 tsp dried Thyme
- 1/2 tsp1/2 tsp1/2 tsp dried Rosemary
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter
- 1/2 cup1/2 cup1/2 cup Vidalia Onion, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Coarse-Dijon Mustard (Noble Made), whole grain Dijon
- 1/2 cup1/2 cup1/2 cup free range, organic Chicken Stock
- 1/4 cup1/4 cup1/4 cup White Wine, plus 2 tablespoons (we used Chardonnay)
- 1/4 cup1/4 cup1/4 cup Heavy Cream (Whipping Cream)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 375 degrees.
- Heat the olive oil in a stainless steel saute pan, or cast iron skillet over medium-high heat.
- Season the chicken thighs with salt, and place in the pan skin side down to brown the chicken.
- Remove the chicken from the pan when it releases easily from the pan, or when the skin is golden brown, about 4 minutes.
- Turn off the heat, and pour off the excess fat from the pan.
- Place the chicken back in the pan, skin side up, and season with black pepper, thyme, and rosemary.
- Place the pan in the oven to bake for 35 minutes.
- Prepare the onion and garlic, and pour the chicken stock and wine into a liquid measuring cup to combine.
- Once the chicken has cooked, remove it from the oven, and place the chicken on a separate plate while you make the sauce.
- Pour off any excess fat from the pan, and then heat the skillet over medium heat.
- Add two tablespoons of butter to the pan, and once it is hot, add the onion and garlic, and saute until the onion is translucent, about 5 minutes.
- Add the mustard to the pan, and stir to combine with the onions and garlic.
- Turn the heat up to medium-high, and add the chicken stock and wine. Stir continuously while the sauce comes to a bubble.
- Once the sauce had cooked for 3 minutes, add the cream, and continue to stir while the sauce reduces.
- The sauce will be finished once it has reduced by about half.
- Serve the chicken with the mustard cream sauce spooned overtop. The chicken can also be added back to the sauce to keep warm until serving.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Keto Nightshade Free Nut Free Poultry Shellfish Free| This is our estimate based on online research. | |
| Calories: | 398 |
| Fat: | 32 g |
| Carbohydrates: | 4 g |
| Protein: | 24 g |
| Cholesterol: | 130 g |
| Sodium: | 479 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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