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.
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.
2.Reduce fire to medium and put onion, garlic and bacon in the saucepan. Stirring, fry for 3-4 minutes.
3.Add the flour and fry for 1 minute, stir. While constant stirring, infuse broth. Add mustard and thyme.
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.