Mustard chicken with fresh herbs & chive rice
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 🙂
Particularities
- ServesServes 4–6
- Prep time20 min
- Cook time1 hour
- Timeout-
- FreezingFreezes well
Ingredients
- 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 optionsor 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
Steps
- Preheat the oven to 325ËšF.
- 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.
- In the same pan, add the leek and garlic and sauté for 5 minutes over medium heat.
- Deglaze with white wine, and scrape the bottom of the pan with a wooden spoon.
- Add the remaining ingredients, mix well, season generously and pour onto chicken.
- Bake for 45 minutes.
- Meanwhile, melt the butter in a pot and soften the onion for 5 minutes. Season.
- 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.
- Reduce heat and cook for 15 more minutes or until the rice has absorbed all the broth.
- Add the chives, mix well, and serve with the chicken.
Recipe published on August 19, 2018
