Pollo alla senape di Digione

Ingredienti

• 6 skinless and bone-in chicken thighs
• 2 Tablespoons Dijon mustard
• 3 Tablespoons olive oil (divided)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• salt and pepper (to taste)
• 1 cup chicken stock (low-sodium)
• 1 cup Mexican or heavy cream
• 2 cloves garlic (minced)
• 1/4 cup onion (chopped)
• 2 teaspoons flour + 2 tablespoons of water (mixed)
• 1 1/2 teaspoons oregano
• 2 Tablespoons butter
• salt (to taste)

Preparazione

1. 1

   Place chicken in a bowl and add 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, garlic and onion powder.

2. 2

   Season with salt and pepper and turn the pieces until everything is nicely coated. Cover and set aside.

3. 3

   Heat 2 tablespoons of oil over medium heat In a large pan or cast-iron skillet.

4. 4

   Add chicken thighs in a single layer and cook until crispy and golden (8-10 minutes each side, depending on thickness).

5. 5

   Transfer chicken to a plate, cover with foil and set aside.

6. 6

   Add the butter to the pan and sauté the onion until soften.

7. 7

   Add garlic and cook until fragrant.

8. 8

   Pour in the chicken stock, then add oregano and the remaining Dijon mustard.

9. 9

   Scrap down the browned bits with a wooden spoon to combine all flavors into the sauce.

10. 10

    Return chicken thighs to the pan, reduce heat to medium-low, cover, and cook for 20 more minutes turning the chicken one time in between.

11. 11

    Stir in the heavy cream and the mixture of flour + water.

12. 12

    Simmer for 3-4 minutes or until the sauce thickens to your desired consistency.

13. 13

    Adjust salt to taste and serve over rice, noodles, or with a side of mashed potatoes.