Chicken Thighs with Creamy Mustard and Sage Sauce

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

Preheat the oven to 180C/350F. Season the chicken thighs with salt and black pepper.
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.
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.
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.
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.

3 comments:

Tom 6/11/24 12:42: ...chicken is what's for dinner in our house!
DEZMOND 6/11/24 13:55: Mustard has such a lovely aroma, but I must admit I also adore mustard colour.
Lola Martínez 6/11/24 14:30: No suelo utilizar mucho la mostaza en guisos, pero si se da el caso que la receta me gusta, como la que hoy nos traes, no dudo en hacerlo para probarla, estoy segura que merece la pena.