Mustard Chicken

• 활동 시간: 15 minutes
• 총 시간: 1 hour 20 minutes

재료

8 chicken thighs, bone-in, skin-on (you can use chicken breast, see the tips in the post above)

6 tbsp Dijon mustard

1 tbsp whole grain Dijon mustard

2 tbsp butter

5 tbsp Crème fraîche (see my substitution tips in the post above)

1 c chicken broth

10-15 fresh thyme sprigs

1 bay leaf

1 small onion (sliced)

1 small shallot (sliced)

2 tbsp parsley (chopped)

3/4 tsp salt

1/4 tsp pepper

방향

Preheat the oven to 350 F.

Season chicken with salt, pepper and rub with both mustards.

In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.

To the same pan add shallot and onion and sauté for about 5 minutes until translucent.

Add chicken stock, scraping the brown bits off the bottom of the pan.

Add thyme and bay leaves and bring a mixture to a boil.

Stir in Crème Fraîche and return chicken back to the pan.

Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.

Garnish with parsley and serve immediately!

영양 정보

• 1회 제공량: 2 chicken thighs
• 칼로리: 965 kcal
• 지방 전체: 78 g
• 포화 지방: 30 g
• 콜레스테롤: 366.7 mg
• 나트륨: 1271.5 mg
• 탄수화물 전체: 6 g
• 식이섬유: 1.7 g
• 총 당류: 1.4 g
• 단백질: 60.5 g