Chicken thighs with mustard sauce
28/6/2012
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Ingredients
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| 4 | Boneless chicken thighs, skinless |
| 1 | Onion, sliced |
| 1 | Garlic cloves, crushed |
| ½ cup | Lemon juice |
| 1 to taste | Salt & freshly ground pepper |
| 2 tsp | Mustard powder |
| 1 tbsp | Oil |
| 100 g | Butter |
Ingredients
| 2 tbsp | Butter |
| 1 | Leek, chopped |
| 1 | Garlic cloves, crushed |
| 1 | Carrot, peeled and sliced |
| 1 stalk | Celery, chopped |
| 1 cup | White wine |
| 2 cups | Chicken stock |
| 2 tsp | Mustard powder |
| 1 tsp | Dijon mustard |
| 1 tsp | Sugar |
| 2 tbsp | Lemon juice |
| 1 tbsp | Cornflour, plus 1 tsp |
| 1 to taste | Salt & freshly ground pepper |
| 50 g | Butter |
Directions
- Place chicken in a shallow dish. Combine onion, garlic, lemon juice, salt and pepper and dry mustard and pour over the chicken in dish.
- Cover and leave to stand in the fridge for 2 to 3 hours. 3. Preheat the oven to 180 degC.
- Remove chicken thighs from marinade and pat dry. Heat oil and butter in frying pan. Add chicken thighs and cook over a high heat, turning until an even light brown colour.
- Remove browned chicken and place in ovenproof baking dish and cover with foil. Bake for 20 minutes. Serve with lemon mustard sauce.
- To make the sauce: Melt butter in saucepan. Add vegetables, then cover and cook for 5 minutes over a low heat.
- Add wine and stock. Simmer for 30 minutes. Strain sauce and return to a clean saucepan. Add mustards and sugar to sauce.
- Combine lemon juice and cornflour in a small bowl. Add to the sauce. 6. Stir until sauce boils and thickens slightly. Season to taste.
- Chop butter into small cubes and whisk into sauce. Simmer for a further minute. Pour sauce over the chicken and bake.
Wine Match
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