Creamy Mustard Chicken Thighs
Elegant one-pan wonder that's easy to make & hard to resist!
Ingredients
- 1 tbsp olive oil
- 120 g pancetta diced
- 8 chicken thighs bone-in, skin-on
- 1 large onion finely chopped
- 3 garlic cloves
- 2 tbsp whole grain mustard
- 5 thyme sprigs
- 80 ml white wine
- 120 ml cream
Instructions
- Heat the oil in a large frying pan over high heat. First fry the pancetta and the chicken thighs on all sides, then transfer both ingredients to a plate lined with kitchen paper.
- Reduce the pan to medium heat and add the onion. Season with salt and pepper and cook until softened. Press in the garlic, stir, then add the thyme and fry for another minute.
- Now pour in the wine, add the mustard, give it a good stir and let it briefly simmer before returning the chicken and pancetta to the pan.
- Cover with a lid and cook until the chicken is cooked all the way through. This usually takes another 20 minutes.
- Once the chicken is soft and tender, lower the heat and add the cream. Stir it through and taste if more seasoning is needed. Let it simmer a few more minutes until the sauce becomes slightly thicker.
- I usually serve the chicken with a green salad and orzo.
- Enjoy!!!
Notes
Find the recipe in Luxembourgish, German or English here