Mustard Chicken Thighs
Another good and simple everyday recipe. Chicken for this dish is stewed in sauce right in the saucepan on the hotplate – it is pretty quick and convenient. If you cut out the bones from the hips – it will be cooked even faster. The perfect side dish are mashed potatoes or boiled rice. It is not bad with pasta – the sauce, in which the chicken stews, will be just in time in this case.
Ingredients
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Chicken thigh6 pcs
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Onion1 pcs
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Bacon150 g
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Chicken broth400 ml
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Whole wheat flour1 tbsp
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Dijon mustard2 tsp
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Grain mustard1 tbsp
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Cream 20%150 ml
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Thyme1-2 pcs
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Salt- to taste
Steps
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1. Finely chop onion and garlic, cut bacon small cubes. In a saucepan on a strong fire, warm up 2 tablespoons of vegetable oil. Fry the thighs to a golden crust on both sides, for half a minute on each side. Lay out on the plate.
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2. Reduce fire to medium and put onion, garlic and bacon in the saucepan. Stirring, fry for 3-4 minutes.
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3. Add the flour and fry for 1 minute, stir. While constant stirring, infuse broth. Add mustard and thyme.
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4. Stir, put the chicken in the sauce. Salt to taste. Bring to a boil and simmer on a small fire under the lid for about 25 minutes. At the very end, add cream, stir and bring to a boil. Turn off the hotplate. Serve.
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5. Bon Appetit!
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