It’s August, Christmas is only 4 months away wow time flying by. And it’s time for us to get knee deep in chicken. Chicken is my favorite protein and every now and again I get tired of the same chicken usually have fried, baked or grilled with same the sauce either barbecue, hot and spicy, or Asian style.
It was time to make a change to the way I prepared chicken. After some time the idea hit me… Roasted Chicken with Mustard Pan Sauce.
Roasted Chicken in Mustard Pan Sauce, the chicken is pan seared then roasted in the oven to create a crispy skin with juicy meat inside. The mustard sauce is prepared using a mustard cream sauce paired perfectly with potatoes and string beans.
The mustard cream sauce comes together from the pan dripping from the chicken. Mix with chicken broth, course mustard and seasoning
This recipe consist of everything that you would have in your pantry. Which is great for people on every budget.
If you are looking to try new flavor of chicken try my Roasted Chicken with Mustard Pan Sauce.
Don’t forget to #districtbaker
- 6-8 pieces bone-in chicken thighs
- Salt and fresh black pepper to taste
- 1 Tbsp oil
- 2 Tbsp unsalted butter
- 1 shallot minced
- 1 tsp chopped thyme
- 1 1/2 Tbsp flour
- 3 Tbsp grainy mustard
- 3 cup low sodium chicken stock
- Salt and black pepper
- Chopped parsley garnish
Pre-heat the oven to 350˚F.
Season the chicken generously on both sides with salt and black pepper.
Heat the oil and butter in a large skillet over medium heat.
Sear the chicken, skin side down first for 3-4 minutes per side until golden brown and crispy.
Transfer the chicken thighs to a sheet pan and roast in the oven for 18-22 minutes until the internal temperature reads 165˚F.
Immediately after removing the chicken from the pan, turn the heat down to medium-low and add the shallots and thyme.
Sauté for 1-2 minutes until they begin to soften.
Add the flour and grainy mustard and cook for another minute until the rawness of the flour is cooked out.
Deglaze the pan with the chicken stock, scraping the bottom of the pan to release all of the browned bits from the chicken.
Simmer for 5-8 minutes until the sauce has reduced and has thickened.
Taste and season with salt, if needed, and lots of fresh black pepper.
Plate by spooning some of the pan sauce onto each serving dish, placing the chicken in the sauce, and then drizzling a little bit of sauce over the chicken. Garnish with chopped parsley.