Recipe of Quick Chicken in creamy mustard sauce

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Favorite Chicken in creamy mustard sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken in creamy mustard sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken in creamy mustard sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken in creamy mustard sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken in creamy mustard sauce estimated approx 45 minutes.

To get started with this recipe, we have to prepare a few components. You can have Chicken in creamy mustard sauce using 9 ingredients and 3 steps. Here is how you can achieve it.

It's amazing what a little dollop of mustard can do. There's an old saying that mustard's original use in the Middle Ages was to disguise the taste of rotting meat. I don't really believe that, but if that was the case then this powerful little condiment has come a long way. In this dish, a little Dijon elevates a basic cream sauce to something pretty spectacular. So much bang for so little effort. Gotta love it.

Ingredients and spices that need to be Take to make Chicken in creamy mustard sauce:

1. 6 chicken thighs, bone-in and skin-on
2. 1 shallot, finely chopped
3. 2 cloves garlic, minced
4. 1/4 cup brandy
5. 1 cup chicken stock
6. 1 cup heavy cream
7. 1 tbsp Dijon mustard
8. 1 cup frozen peas
9. 1 tbsp fresh tarragon, chopped

Instructions to make Chicken in creamy mustard sauce

1. Add 2 tbsp butter to a large pan on medium-high heat. Season the chicken thighs with salt and pepper, then fry them for 5 minutes per side, skin-side first, until golden brown. Remove the chicken to a plate and set aside.
2. Remove all but a few tbsp oil from the pan and turn the heat down to medium. Add the shallot and garlic and fry gently for 1 minute before pouring in the brandy. Simmer for about 2 minutes until most of the liquid has boiled off. Add the chicken stock and heavy cream, plus a pinch of salt and a few grinds of black pepper. Whisk in the mustard. Return the chicken and any juices to the pan, skin-side up, and simmer for 20 to 25 minutes until the meat is cooked.
3. Remove the chicken to a plate and cover with foil to keep warm. Turn the pan back up to medium-high and simmer for 3 to 4 minutes until the sauce is thickened and reduced by about half. Stir in the peas. Let them warm through for a minute, then finish with a sprinkle of tarragon. Serve the chicken with a generous coating of sauce.

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