Mustard Chicken

I mixed the wrong mustard Dijon for a western European restaurant I worked for, and had to come up with a way to use it. James Beard to the rescue! This is an adaptation of his original, which used rabbit instead chicken.

ianmko @cook_3379373

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Ingredients

50 mins

8 servings

8 pieceboneless chicken thighs
3/4 mediumred onion
1 pintsheavy cream
1 packagesbaby bell mushrooms
1 cupfine mustard of your choice
1/2 bunchflat leaf parsley
2 cupflour
5 dashsalt and pepper
1/2 stickbutter
8 tspolive oil, extra virgin

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Steps

50 mins

1

preheat oven to 325
2

Mix salt, pepper, and flour (a pinch or two of cayenne is fine too) in a large bowl and set aside.
3

Mince onion and mushrooms, set aside in a bowl. Fine chop parsley and place in a third bowl.
4

Bread chicken thighs in the flour mix, and briefly cook in a pan with butter and oil. Just long enough to brown the flour. No need to cook the chicken all the way through (that happens in the oven!).
5

Place the chicken in a baking dish. Slather some mustard on the top
6

Mix onions, mushrooms, and parsley with heavy whipping cream. Gently pour it over and around the chicken.
7

Bake for 20 minutes. Serve by scooping a piece of chicken, and dripping some of the sauce over the top. Good with wild rice and sauteed or grilled vegetables.