recipes
Honey Dijon mustard chicken thighs with rosemary
Serves: 2
Ingredients
- 6 chicken thighs
- 2-3 tbsp honey Dijon mustard (Maille)
- 1 tbsp olive oil (Borges)
- 1 tbsp butter (President)
- Salt and pepper
- Fresh thyme or rosemary sprigs
- 150ml chicken stock (Knorr)
- 100ml fresh cream (Benna)
- You will also need salted fried potato cubes for serving
Method
Start this recipe by rubbing the chicken with a little olive oil, then brush all over liberally with the honey Dijon mustard. Warm up the remaining oil in a griddle pan, add in the fresh herb sprigs and fry the chicken thighs on both sides till cooked through. Remove the chicken thighs from the pan and deglaze the pan with the chicken stock. Add in 1 tbsp honey and a little extra Dijon mustard and the cream and allow to reduce for 10-15 minutes. To serve, place the sauce into small bowls and serve on the side along with the pan-fried chicken thighs and the fried potatoes.
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