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Herbed Chicken with Mustard Cream Sauce Recipe

Herbed Chicken with Mustard Cream Sauce recipe


This is a yummy chicken dish with a creamy mustard sauce. It has herbs, garlic, and onions. You cook chicken and make a sauce with wine and cream. It's served with rice instead of wheat.


8 Chicken Thighs
1 Yellow Onion
200 g Pancetta, diced
1 Bunch of Thyme
1 Bunch of Parsley
4 Cloves of Garlic
200 ml Dry White Wine
1 Tbsp Whole Grain Mustard
200 ml Heavy Cream
1 Tbsp Apple Cider Vinegar
300 g Jasmine Rice


Season the chicken thighs with salt and pepper, then brown them in a large skillet over medium heat until golden on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add the diced pancetta and cook until crisp. Remove and set aside, leaving the fat in the skillet.
Dice the yellow onion and mince the garlic. Add to the skillet and sauté until the onion is translucent, about 5 minutes.
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the whole grain mustard and heavy cream, along with the apple cider vinegar. Bring to a simmer.
Return the chicken thighs and pancetta to the skillet, nestling them into the sauce. Cover and simmer for 10 minutes.
While the chicken is cooking, prepare the jasmine rice according to package instructions.
Finely chop the parsley. Once the chicken is cooked through, sprinkle the parsley and thyme leaves over the dish.
Serve the herbed chicken and mustard cream sauce over a bed of fluffy jasmine rice.

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