Wednesday, January 20, 2021

Chicken with Mustard


 Chicken with Mustard



A tasty, quick and straightforward meal, but special enough for the corporate . Either served over pasta or mashed potatoes. you'll make this dish with boneless chicken, if you wish . i prefer to shop for pigeon breast with bones / skin and throw away the bones myself. it is easy and this manner you get beautiful skin, without bones


INGREDIENTS

8 chicken thighs with bones / skin (or pigeon breast / thighs or mixture)

Chicken seasoning:

1/3 cup Dijon mustard

1/4 teaspoon paprika (sweet or smoked)

1/4 teaspoon sea salt

Freshly ground pepper

For the rest:

1/2 cup pancetta (diced (can use bacon))

1/2 cup onion (diced)

1 teaspoon fresh thyme ((or 1/2 teaspoon dried))

3/4 cup wine

2 tablespoons old-fashioned mustard

2-3 tablespoons crème fraîche (or heavy cream)

Fresh thyme, to garnish


INSTRUCTIONS

1.Chicken Marinade: Combine the marinade ingredients during a large bowl. Put the chicken pieces into the spice mixture, coat them well. Set aside.

2.Heat an outsized skillet with a lid (or saucepan over medium-high heat. Add bacon and cook, stirring frequently until it begins to brown. Remove bacon from skillet into small bowl. Leave about 1 tablespoon bacon fat in skillet (or add a touch vegetable oil if you're using pancetta and therefore the fat isn't much.) Cook, about 5 minutes, until tender. Stir the thyme and cook for a couple of minutes. Remove the onions within the bowl with the bacon.

3.Add a touch vegetable oil to the pan and warmth it. Add half the chicken to the pan (don't overload it. Cooking in two batches is best). Cook over medium-high until golden on one side, then flip and brown on the opposite . Transfer to a plate and cook the second batch, adding more vegetable oil if necessary. Transfer this pile to a plate also .

4.In a hot, empty skillet, add wine and stir / scrape well to get rid of the chocolate chunks from rock bottom. Cover and cook over medium-low heat for about quarter-hour , turning the chicken into the sauce several times while cooking. Test the chicken for doneness and cook for a couple of more minutes, if necessary.

5.Transfer the chicken from the skillet to a serving plate. Add the traditional mustard and crème fraîche or cream to the sauce and stir until thoroughly heated. (If the sauce is just too thick, you'll dilute it with a touch warm water). Pour the sauce over the chicken and garnish with a touch thyme.

6.This dish goes great with pasta or mashed potatoes.