Chicken in creamy mustard sauce

Name: How to cook Chicken in creamy mustard sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Chicken in creamy mustard sauce

It's amazing what a little dollop of mustard can do. There's an old saying that mustard's original use in the Middle Ages was to disguise the taste of rotting meat. I don't really believe that, but if that was the case then this powerful little condiment has come a long way. In this dish, a little Dijon elevates a basic cream sauce to something pretty spectacular. So much bang for so little effort. Gotta love it.

Ingredient

Food ration :

3 servings

Cooking time :

45 minutes

chicken thighs, bone-in and skin-on

shallot, finely chopped

2 cloves

garlic, minced

1/4 cup

brandy

1 cup

chicken stock

1 cup

heavy cream

1 tbsp

Dijon mustard

1 cup

frozen peas

1 tbsp

fresh tarragon, chopped

Cooking instructions

* Step 1

Add 2 tbsp butter to a large pan on medium-high heat. Season the chicken thighs with salt and pepper, then fry them for 5 minutes per side, skin-side first, until golden brown. Remove the chicken to a plate and set aside.

* Step 2

Remove all but a few tbsp oil from the pan and turn the heat down to medium. Add the shallot and garlic and fry gently for 1 minute before pouring in the brandy. Simmer for about 2 minutes until most of the liquid has boiled off. Add the chicken stock and heavy cream, plus a pinch of salt and a few grinds of black pepper. Whisk in the mustard. Return the chicken and any juices to the pan, skin-side up, and simmer for 20 to 25 minutes until the meat is cooked.

* Step 3

Remove the chicken to a plate and cover with foil to keep warm. Turn the pan back up to medium-high and simmer for 3 to 4 minutes until the sauce is thickened and reduced by about half. Stir in the peas. Let them warm through for a minute, then finish with a sprinkle of tarragon. Serve the chicken with a generous coating of sauce.

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