Chicken Thighs in Mustard Sauce with Mushrooms

This dish will definitely be on your menu more than once. The preparation is very quick and easy, the meat is tender and juicy, and the sauce is so good that youll regret every drop left on the plate. You can serve this dish with numerous side dishes, with the best being potatoes, rice, and bread.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 30 g Butter, unsalted

  • 10 g Oil, olive

  • 6 pieces Meat, chicken, loaves

  • 170 g Mushrooms, mushrooms, fresh

  • 3 pods Garlic, fresh

  • 100 ml Alcohol, Wine, White

  • 230 ml Soup base, chicken, cube

  • 2 spoons Mustard

  • 100 ml Sweet cream

  • pieces Thyme, fresh

  • pieces Salt, table

Steps

  1. Wash the chicken thighs and dry them thoroughly with paper towels. Lightly season them with pepper and salt. Clean the mushrooms with a damp cloth and cut them into quarters (if they are large, you can halve the quarters). Peel the garlic cloves and crush them with a knife.

  2. Heat butter and oil in a large pan. Fry the seasoned thighs in the hot fat in several batches. Turn them while frying to ensure they are evenly browned on all sides. Remove the fried thighs from the pan and keep them warm on a plate.

  3. Add the mushrooms and crushed garlic to the pan and quickly sauté everything while stirring. Pour in the wine and broth. Stir in the mustard, add the fried chicken thighs, and slowly bring to a boil over medium heat. Once the sauce boils, reduce the heat slightly and let the chicken cook for another 10 to 15 minutes.

  4. Stir in the cream and add the thyme sprigs at the very end. Season with pepper and salt to taste, bring to a boil once more, and then remove from heat.

Nutrition Information (Per 100g)

  • Calories: 156.04 kcal
  • Fat: 9.23 g
    • Saturated Fat: 2.98 g
  • Carbohydrates: 1.49 g
    • Sugars: 0.1 g
  • Protein: 14.29 g
  • Fiber: 0.2 g