Chicken Thighs with Creamy Mustard and Sage Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

I love chicken thighs and legs in case you haven't noticed it yet. Bone in, skin on thighs / legs are so much juicier and have more flavour, but it really all comes down to personal preference! If you want to use chicken breast, go for it. Adjust the cooking time accordingly. The sauce used two types of mustards: wholegrain and smooth. So do expect it's full of mustard flavour. I used Maille, but you can use any other quality brands.

 

Chicken Thighs with Creamy Mustard and Sage Sauce

adapted from Delicious

4 Chicken thighs, skin on, bone in (about 1 kg) Sea salt Freshly ground black pepper 60 ml Chicken schmalz or olive oil 25 g Sage leaves, stems intact 4 Eschalots, finely chopped 1 tsp Fennel seeds 125 ml White wine (I used Chardonnay) 1 tbsp Wholegrain mustard (I used Maille wholegrain mustard) 1 tbsp Dijon mustard (I used Maille) 250 ml Chicken stock 100 g Crème fraîche

1. Preheat the oven to 180C/350F. Season the chicken thighs with salt and black pepper.
2. Heat chicken schmalz or olive oil in an ovenproof frypan over medium heat. Add half the sage leaves and cook for 10 seconds or until crisp. Remove them to a plate.
3. Add chicken thighs to the pan, skin-side down, and cook for 10 minutes until golden and crisp. Turn and cook for 2-3 minutes until light golden. Transfer to a second plate and set aside.
4. Add eschalot, fennel seeds and remaining sage leaves to pan and cook for 2-3 minutes until translucent. Add wine, both mustards, chicken stock and crème fraîche, and bring to a simmer. Cook for 2 minutes to reduce the liquid slightly. Taste and season with salt if needed.
5. Return chicken to the pan, skin-side up. Transfer to the oven and bake for 30-35 minutes until chicken is cooked through and tender. Scatter with fried sage leaves and serve immediately.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com