I just don't think you can beat chicken, and in particular chicken thighs. This is such a tasty recipe idea - could be a mid-week hit - see what you think.
Ingredients:
Serves Four
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 1/4 to 1 1/2 Pounds Boneless Skinless Chicken Thighs
1/3 Cup Finely Chopped Yellow (white) Onion
1/4 Cup Dry White Wine (use whatever white wine you enjoy drinking for this, a chardonnay is nice)
1 Tablespoon Dijon Mustard
1 Cup Chicken Stock
1/2 Cup Heavy (double) Cream
1/4 Cup Chopped Fresh Chives
(Kosher) Salt + Black Pepper
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 1/4 to 1 1/2 Pounds Boneless Skinless Chicken Thighs
1/3 Cup Finely Chopped Yellow (white) Onion
1/4 Cup Dry White Wine (use whatever white wine you enjoy drinking for this, a chardonnay is nice)
1 Tablespoon Dijon Mustard
1 Cup Chicken Stock
1/2 Cup Heavy (double) Cream
1/4 Cup Chopped Fresh Chives
(Kosher) Salt + Black Pepper
read more about chives on this post here
Directions/Method:
Preheat oven to 425F / 220C / Gas Mark 7 and season both sides of the chicken liberally with salt and pepper. Heat oil and butter in a large oven safe skillet over medium high heat. Add chicken, top side down, and cook until nicely browned, about 4 minutes. Flip chicken over and transfer the pan to the oven. Roast for 8 minutes, or until chicken is just cooked through. Remove chicken and let rest on a plate.
Place the skillet back over medium high heat (leave all of the chicken bits and juices in the pan). Add the onion and cook for 2-3 minutes or until beginning to brown. Add wine and cook, stirring often and scraping the bits from the bottom of the pan, until its reduced by half.
Place the skillet back over medium high heat (leave all of the chicken bits and juices in the pan). Add the onion and cook for 2-3 minutes or until beginning to brown. Add wine and cook, stirring often and scraping the bits from the bottom of the pan, until its reduced by half.
Whisk in the Dijon mustard and then chicken stock and cream and bring to a simmer. Cook over medium heat for 5 minutes. Stir in chives, add the chicken back to the pan and simmer until chicken is warmed through. Spoon sauce over the chicken and serve.
Tastes great served with a cauliflower mash and green beans.
For help with measurement conversion please see here
For help with measurement conversion please see here
Put some flowers on the table - sit down and enjoy
All the best Jan
21 comments:
Once again you have me salivating over the keyboard, thanks for sharing another great recipe. Hugs, Valerie
Looks good!
Hello, this looks delicious. I love chicken and will try all the chicken recipes. Thanks for sharing. Enjoy your day and the week ahead!
Delicious!
Another keeper, thanks Jan 😊
Looks yummy!
yum - i have chives in my herb garden i need to use!!!
...chicken sure is popular these days.
They look good but I'm not really a fan of chicken thighs. I like chicken breasts.
Ooh, that sauce sounds wonderful.
Hope you're having a pleasant day/evening:)
Another nice recipe and a cheerful bouquet of flowers!
Now that sounds really good. Simple too and easy enough for a youngster to make. Oh I forgot, youngsters don't know how to cook unless you know any that do? By the way how about a cook book for teenagers? get thinking you guys.
Oh my, Jan! I immediately started drooling when I saw the picture! LOL Pinned!
I hope you're enjoying 2017 :)
xo,
rue
It looks tasty!
I echo William Jan. Looks tasty :-)
That looks incredible! We had been buying chicken breasts every time but started getting boneless skinless thighs lately and now we're loving them. We usually grill them with some spices but this would be a nice change! Thanks for the recipe! Hugs!
It looks great! Thanks for sharing so many wonderful recipes with us.
looks very tasty :)
The sauce looks very yummy!
I shouldn't be reading this before bed!!! Looks so good! Big Hugs!
I'm going to try this; looks wonderful! Thank you!
xoxo
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