MUSTARD-BRAISED CHICKEN
Steps:
- 1. Preheat the oven to 400° F. Cover the chicken thighs in 4 tablespoons of the mustard and season with salt. Heat 2 tablespoons of cooking oil in a heavy-bottomed sauté pan over medium-high heat, then add the chicken thighs, skin side down. After the skins have browned, remove the chicken thighs and reserve. 2. Add the sliced shallots and cook until soft, around 3 to 4 minutes, then add the garlic and cook for an additional 30 seconds. Add the wine and scrape up the browned bits on the pan with a spatula. When the wine comes to a boil, reduce the heat to a simmer, then add the chicken thighs back to the pan, skin side up. Add water if necessary so that the liquid level reaches three-quarters of the way up the chicken, then place the pan in the oven for 30 minutes. 3. While the chicken is cooking, bring salted water to a boil in a medium-size pot. Add the spinach and cook until bright green, around 2 to 3 minutes, strain and reserve. 4. When the chicken is done, remove the pan from the oven, and then remove the chicken from the pan and reserve. Strain the sauce, reserving the shallots. Pour the sauce back into the pan and bring to a boil on the stove over high heat. Add the remaining teaspoon of mustard and cook, stirring, until the sauce has reduced by half. Turn off the heat and stir in the heavy cream to finish the sauce. Plate the chicken on a bed of spinach and shallots and top with a few spoonfuls of the sauce and a sprinkle of sliced almonds and minced tarragon. Serve immediately. Serves 4.
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Xana 44
[email protected]Overall, I thought this recipe was just okay. The chicken was a bit dry and the sauce was a bit bland.
waldo Ayala sanchez
[email protected]I'm not sure what went wrong, but my chicken turned out dry and tough. I think I might have overcooked it.
Shahzad Mughal
[email protected]This recipe is a must-try for any mustard lover. The chicken is cooked to perfection and the sauce is amazing.
Megan Buttery
[email protected]I would definitely make this recipe again. It's a great weeknight meal that's easy to put together and tastes delicious.
Ruby Bartlett
[email protected]This dish was easy to make and very flavorful. I served it over rice and it was a hit with my family.
Deanna Georges
[email protected]I'm not a big fan of mustard, but I really enjoyed this recipe. The mustard flavor was subtle and the chicken was very moist.
md Mohon
[email protected]This recipe is a great way to use up leftover chicken. The mustard adds a nice tang and the vegetables add some color and flavor.
Adem Aggouni
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The sauce was rich and flavorful and the vegetables were cooked to perfection.
Ryan Cullen
[email protected]The chicken was dry and the sauce was too thin.
Trevor Jefferson
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Max Thadeus
[email protected]This recipe was a bit too tangy for my taste, but I think that's just a personal preference. The chicken was cooked well and the vegetables were tender.
Polly Keller
[email protected]I made this for my family and they loved it. The chicken was cooked perfectly and the sauce was very flavorful.
Md Borkot
[email protected]Delicious!
Md Tarik
[email protected]This recipe is a keeper! The chicken was so tender and the sauce was amazing. I will definitely be making this again.
Adigun Oyewale
[email protected]I wasn't sure about the mustard in this recipe, but I'm glad I tried it. It added a really nice depth of flavor to the chicken.
Prosonno Sing
[email protected]This dish was easy to make and turned out great. The chicken was moist and juicy, and the sauce was flavorful without being overpowering.
Ndjsbdb
[email protected]I've made this recipe several times and it's always a hit. The mustard adds a nice tanginess to the chicken and the vegetables.
Mustafa Omarkhail
[email protected]This mustard braised chicken was absolutely delicious! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.