Mustard chicken with fresh herbs & chive rice

Mustard chicken with fresh herbs & chive rice
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When I got to the cottage, I realized that I’d accidentally bought boneless, skinless chicken thighs, and that’s not at all what I wanted.

I originally wanted to make bone-in, skin-on chicken thighs so they’d be crispy, but sadly the store was too far away to exchange my purchase.

Luckily, the result turned out great 🙂

  • ServesServes 4–6
  • Prep time20 min
  • Cook time1 hour
  • Timeout-
  • FreezingFreezes well



  • 1 tablespoon vegetable oil
  • 10 boneless chicken thighs
  • Salt and pepper
  • 2 cups leek, halved and finely diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoon fresh tarragon, chopped
    Replacement options

    or other herb of your choice

  • 1/2 cup 35% cream
For the rice
  • 2 tablespoons butter
  • 1/2 cup yellow onion, finely chopped
  • Salt and pepper, to taste
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons chives, finely chopped


  1. Preheat the oven to 325˚F.
  2. In a large pan, heat oil over high heat and sear chicken thighs to brown the skin. Season and transfer to an oven-safe dish, skin-side up.
  3. In the same pan, add the leek and garlic and sauté for 5 minutes over medium heat.
  4. Deglaze with white wine, and scrape the bottom of the pan with a wooden spoon.
  5. Add the remaining ingredients, mix well, season generously and pour onto chicken.
  6. Bake for 45 minutes.
  7. Meanwhile, melt the butter in a pot and soften the onion for 5 minutes. Season.
  8. Add the rice and mix well, making sure it’s fully coated with butter. Add the chicken broth and bring the mixture to a boil.
  9. Reduce heat and cook for 15 more minutes or until the rice has absorbed all the broth.
  10. Add the chives, mix well, and serve with the chicken. 
Recipe published on August 19, 2018