Chicken thighs in mustard cream sauce with vegetables

Based on 1 ratings

“Cooking this dish just for you or for your whole family, it will definitely put a smile on everyone’s face. It is easy to make and can be prepared ahead when you plan to have a full house. You don’t like any of the green ingredients? No problem, just change it with the one you like and make it your own version of my chicken thighs in cream mustard sauce.”

Difficulty

Easy 👌
10
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 package  smoked bacon lardons
chicken thighs
garlic cloves
400 ml chicken stock
one handful frozen peas
gem lettuce
3 tbsp crème fraîche
one handful of mangetouts or green beans
1 tsp mustard
1 tsp sugar
1 tbsp flour
Seasoning mix for meat ( or just paprika )
  • Step 1/9

    Fry the bacon lardons without any fat for about 5-8 min in a large deep pan. In that time prepare the vegetables. Cut the spring onions and gem lettuce roughly. Cut the garlic in small dices. Half the mangetouts ( or green beans, depends on what you use )
    • 1 package  smoked bacon lardons
    • garlic cloves
    • gem lettuce
    • one handful of mangetouts or green beans

    Fry the bacon lardons without any fat for about 5-8 min in a large deep pan. In that time prepare the vegetables. Cut the spring onions and gem lettuce roughly. Cut the garlic in small dices. Half the mangetouts ( or green beans, depends on what you use )

  • Step 2/9

    • chicken thighs
    • Seasoning mix for meat ( or just paprika )

    Season the chicken with your meat seasoning mix. Alternatively you could use just paprika, salt and pepper

  • Step 3/9

    Add the chicken thighs to the big pan and fry it in the grease of the lardons. Brown the chicken 5 min each side

    Add the chicken thighs to the big pan and fry it in the grease of the lardons. Brown the chicken 5 min each side

  • Step 4/9

    Add in the spring onions and garlic and fry for another minute. Prepare in that time the chicken stock
    • 400 ml chicken stock

    Add in the spring onions and garlic and fry for another minute. Prepare in that time the chicken stock

  • Step 5/9

    Pour in the broth, cover and simmer for 25 min

    Pour in the broth, cover and simmer for 25 min

  • Step 6/9

    Add now the other vegetables to the pan. And cook covered for 5 min or until the peas are soft
    • one handful frozen peas

    Add now the other vegetables to the pan. And cook covered for 5 min or until the peas are soft

  • Step 7/9

    Stir in the mustard and sugar until combine
    • 1 tsp mustard
    • 1 tsp sugar

    Stir in the mustard and sugar until combine

  • Step 8/9

    Stir in the crémè frîachè until smooth. If you like your sauce a bit thicker mix 1tbsp of flour with 2tbsp of cold water until it’s not lumpy and mix it in the sauce to thicken it
    • 3 tbsp crème fraîche
    • 1 tbsp flour

    Stir in the crémè frîachè until smooth. If you like your sauce a bit thicker mix 1tbsp of flour with 2tbsp of cold water until it’s not lumpy and mix it in the sauce to thicken it

  • Step 9/9

    Serve the chicken in mustard cream with some crunchy bread, potatoes, rice or some pasta.

    Serve the chicken in mustard cream with some crunchy bread, potatoes, rice or some pasta.

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