Mustard Chicken

• 活動時間: 15 minutes
• 總時間: 1 hour 20 minutes

食材

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

步驟

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!

營養

• 每份大小: 2 chicken thighs
• 卡路里: 965 kcal
• 總脂肪: 78 g
• 飽和脂肪: 30 g
• 膽固醇: 366.7 mg
• 鈉: 1271.5 mg
• 總碳水化合物: 6 g
• 膳食纖維: 1.7 g
• 總糖: 1.4 g
• 蛋白質: 60.5 g