Mustard and Thyme Maryland Chicken
Don’t you like easy, quick prep and comfortable food? I recommend this one, it is easy and delicious and combine two ingredients that I really like, chicken and French mustard.
Everyone will like it :)
Ingredients for two gourmands :
2 beautiful free-range chicken Maryland (which contains both the drumstick and thigh)
3 or 4 tablespoons Dijon mustard
1 glass of white wine, or 4/5 tablespoons
2 shallots, finely sliced
3 tablespoons of fresh thyme
3 tablespoons fresh cream
2 tablespoons of parsley
Salt and pepper
Method
Bon Appetit
Buddy it up with mushrooms (Enoki, Eryngii, Kuto, field, white etc…) fresh pasta or yellow flesh potatoes.
Moping up the sauce is highly recommended.
Everyone will like it :)
Ingredients for two gourmands :
2 beautiful free-range chicken Maryland (which contains both the drumstick and thigh)
3 or 4 tablespoons Dijon mustard
1 glass of white wine, or 4/5 tablespoons
2 shallots, finely sliced
3 tablespoons of fresh thyme
3 tablespoons fresh cream
2 tablespoons of parsley
Salt and pepper
Method
- Preheat the oven at 200C
- Using your fingers or a brush, coat the chicken with as much mustard as you can, on both sides. Personally, I don’t keep the skin.
- Sprinkle the finely cut shallots and the thyme,
- Add the glass of white wine,
- Salt and pepper according to your taste.
- Bake the chicken in the oven for 40 minutes but after 15 minutes turn the leg over,
- Then 15 minutes later, turn again the leg over for 10 minutes more.
- Check if the mustard is not burning too much, if yes cover it up lightly with tin foil.
- When the chicken is cooked, place the leg in a plate and add the cream to the sauce
- Mix well then return the leg to the dish and coat them with the creamy sauce.
- Throw the fresh parsley, salt and pepper to your taste and serve.
Bon Appetit
Buddy it up with mushrooms (Enoki, Eryngii, Kuto, field, white etc…) fresh pasta or yellow flesh potatoes.
Moping up the sauce is highly recommended.