Iti’s weekday dinner time! It really doesn’t get any easier than this. You can whip this up in no time, and it will be 100% a crowd pleaser. Juicy, flavorful, delicious, this dish will leave your heart, soul and belly warm and satisfied. This type of cooking truly reminds me of growing up in Germany, mustard is a hot commodity in Northern Europe, especially Germany. Come cook with me.
What you’ll need:
- olive oil
- 2 pounds of bone in, skin on chicken thighs
- salt and pepper
- paprika
- 1/2 cup shallots, diced
- 1 tsp garlic, minced
- 1/2 cup dry white wine
- 1 cup College Inn chicken broth
- 2 tbsp Grey Poupon Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp Horizon Heavy Cream
- 1 tsp Simply Organic Crushed Red Pepper
- fresh parsley, chopped
Season chicken with salt, pepper and paprika. Heat olive oil in a pan, then pan fry the chicken skin side down until browned, then turn over and pan fry the other side for about 5 minutes.
Remove chicken from the pan and set aside on a plate. Add garlic, butter, shallots and pepper flakes to the pan, and sauté for 5 minutes. add mustard and stir it in.
Add Parsley, stir to combine. Add heavy cream, stir to combine. Add chicken back to the pan and simmer on low/medium for another 5 minutes. Add salt and pepper if necessary. Serve with rice or potatoes of your choice.