4 chicken thighs
Dijon mustard
whole grain mustard
olive oil
4 heaped tbls crème fraîche
1 cup chicken broth
6 fresh thyme sprigs
3 bay leaves
1 onion cut in half and sliced
1 tbls dry parsley
salt seasoning
ground black pepper


Add some butter and olive oil to an oven proof frying pan. Brown the chicken thighs. Remove to a plate. Add the onions and sauté for a few minutes. In the meantime sprinkle the chicken pieces with salt spice and pepper and smear both mustards with a teaspoon all over the chicken. Add the thyme, parsley and bay leaves to the pan and mix. Sauté for a further few minutes. Add the crème fraîche and the chicken stock. Mix with the back of a spoon until the crème fraîche is well incorporated into the stock. Switch off the stove and add the chicken thighs. Spoon a little mixture over each thigh. Cook in the oven on 180° C for 40 minutes or until the chicken has cooked and the sauce thickened.

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