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Honey Mustard Chicken
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2 rates
Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 min
6 people
1 kg chicken thigh fillets, trimmed & cut in ½ lengthways then into 1cm strips
1 tsp salt
0.5 tsp black pepper
45 g unsalted butter
1 brown onion, sliced
2 cloves garlic, minced
2 tsp fresh thyme
90 ml white wine
3 tbsp plain flour
375 ml chicken stock, reduced salt
4 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
35 g thickened cream
500 g rice
Associated products
RECIPE STEPS
1
Season chicken pieces with salt & pepper, set aside
2
Place butter in metal bowl, EXPERT 1 min/1A/120 degrees
Expert
01:00 / 1A / 120°C
3
Add onion to melted butter, EXPERT 2min/1A/120 degrees
Expert
02:00 / 1A / 120°C
4
Add garlic and thyme, EXPERT 1min/1A/120 degrees
Expert
01:00 / 1A / 120°C
5
Add chicken to metal bowl, EXPERT 5min/2A/120 degrees
Expert
05:00 / 2A / 120°C
6
Add wine & flour, EXPERT 1min/2A/120 degrees. During this minute add the chicken stock through the top of the lid
Expert
01:00 / 2A / 120°C
7
Add mustard, honey & vinegar. EXPERT 5min/1A/120 degrees.
Add cream through cap in the last 30 seconds.
Expert
05:00 / 1A / 120°C
8
Serve on rice or mash potato
Vanessa Campbell
2 comments
IldiZoli
I love the taste, but the chicken was too chopped for me at the end and I had too cook a bit longer because of the onions. Next time I will cook them longer at the beginning.
very nice thanks Vanessa