Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Dry Chicken on a paper towel. Paint the chicken on both side with mustard. Roll in the bread crumbs that have been seasoned with salt& pepper. Gently shake off surplus crumbs. Place on sprayed baking sheet. Bake for 20 min in 400F degrees oven.
Time 45m Yield 4 servings Number Of Ingredients 9 Steps:
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute. Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
Time 1h15m Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Time 35m Yield 8 servings Number Of Ingredients 9 Steps:
Sprinkle the meat with the salt and pepper. Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side. Mix in the onion and continue cooking for one minute. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour. Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes. Remove the meat to a serving platter and keep warm. Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added. Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor. Serve the chicken with the sauce.
Yield Serves 4 Number Of Ingredients 11 Steps:
Combine first 6 ingredients in small bowl. Melt butter with oil in heavy skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes. Using slotted spoon, transfer chicken to platter. Cover chicken with foil and keep warm. Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes. Pour sauce over chicken. Sprinkle with parsley. Serve immediately.
Time 20m Number Of Ingredients 8 Steps:
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Time 1h50m Yield 4 servings Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F. Rinse and dry the chicken thighs and season with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside. Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through. When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles. In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Mix first 4 ingredients together, coat chicken thoroughly. Saute chicken in butter until golden, about 5 minutes. Add water and bouillon cube. Cover and simmer 30 minutes. Remove chicken to warm platter. Whisk together remaining ingredients. Stir into chicken broth, cook until thickened. Pour gravy over chicken. Sprinkle with pine nuts just before serving.
Time 1h25m Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes. Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.
More about “chicken in mustard recipes”
Time 45m Yield Serves 6 Number Of Ingredients 0 Steps:
Mix together the butter, mustard, honey (fill the empty mustard jar with honey) paprika and lemon juice. Season and taste. You may need more lemon juice. It may tasta a little spicy, depending on what mustard you use but remember that will calm down a lot once it is cooked. In an ovenproof casserole, place the chicken thighs skin side down and pour over half the sauce. cook for 15 minutes in a moderate oven. Remove from the oven and turn the thighs over. pour over the remainder of the sauce and sprinkle each thigh with some poppy seeds. Place back in the oven for a further 10 mins or until the thighs are cooked through. Great served with creamy mashed potatoes and seasonal veg. Any remaining sauce can be spooned over you chicken and potatoes.
