Chicken thighs in mustard cream sauce with vegetables

Step 1/9

• 1 package  smoked bacon lardons
• 2 garlic cloves
• 1 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

• 5 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

Step 4/9

• 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

Step 6/9

• 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

• 1 tsp mustard
• 1 tsp sugar

Stir in the mustard and sugar until combine

Step 8/9

• 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