To make the Chicken Thighs in a Mustard Cream Sauce brown the chicken in butter, deglaze the pan with cognac, add mustard, stock and white wine and simmer. Return the chicken to the pan to soak up the flavours. Add the cream, finish with the chives and serve with orzo.
Chicken Thighs in Mustard Cream Sauce Recipe
Serves 4
Ingredients:
6 chicken thigh fillets
2 tbsp butter
350g store-bought large mixed mushrooms or button mushrooms
1 garlic clove, crushed
1 onion, chopped
dash of cognac
3 tsp grain mustard
120ml chicken stock
300ml white wine
300g orzo
200ml pouring cream
2 tbsp chives, chopped
Method:
Season chicken thighs with salt and pepper. In a large shallow frying pan over medium heat, add the butter and brown the chicken thighs. Remove from the pan and set aside. Melt remaining butter in the same pan and fry the mushrooms briefly. Add garlic and onion and fry until the onion is soft. Deglaze the pan with cognac and let the alcohol evaporate. Add mustard, stock and white wine and simmer for 5 minutes.
Return chicken to the pan and simmer on a low heat for 25 minutes or until cooked through. Meanwhile, cook the orzo until al dente in lightly salted water.
Stir the cream into the chicken pan and turn off the heat. Finish with the chives and serve with orzo.
