I cook almost every day! Chicken thighs and potatoes. Like it very much.
These Chicken Thighs with Potatoes are nothing like the recipes you've tried before. In 1 hour you will have a very tasty dish ready for lunch or dinner.
???? Ingredients for this recipe: ????
1. Chicken thighs - 5 pieces
2. Salt, pepper.
3. Potato - 5 pcs
4. Carrots - 2 pcs
5. Garlic - 3pcs
6. Bow - 1 pc.
7. Parsley - a small bunch
8. Butter - 50 gr
9. Honey - 80 gr
10. Sweet chili sauce - 80 gr
11. Soy sauce - 50 ml
12. Mustard - 1 spoon
Cooking process: ????
- Sprinkle thighs with salt and pepper
- Cut large potatoes
- Coarsely chop carrots
- Fry the chicken thighs in a frying pan in butter on each side for 5 minutes.
- Finely chop the onion, garlic and parsley.
- Remove the thighs from the pan and put the potatoes, carrots, onions, garlic and parsley into the remaining oil.
- Fry 10 minutes
- In the meantime, in another pan, mix honey, sweet chili sauce, soy sauce and mustard.
- Place potatoes in a baking dish. Put the chicken thighs on top and pour over the honey sauce.
- Bake in the oven for 40 minutes at 180 degrees
The dish is ready. Enjoy your meal! Enjoy this delicious treat.
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Chicken in a cream & mustard sauce
Using our BC Buds Chicken Cacciatore spice pack. Chicken thighs, onions, sour cream, chicken broth and dijon mustard. We made a delicious chicken dinner in a cream and mustard sauce.
Chicken in Dijon Sauce | The Recipe ???? #shorts
Use this link to get $150 off Hello Fresh Meals like this:
With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for satisfying tang. We didn’t totally ditch the rich, creamy vibes in this deconstructed version, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to swipe up every last drop of sauce.
- Instructions
1. Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Halve grapes. Halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
2. Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.
3. Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds. • Stir in stock concentrate and 1⁄4 cup water (1⁄3 cup for 4 servings). Simmer until reduced, 2-3 minutes. • Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
4. Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.
5. Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning. • Halve garlic bread on a diagonal.
6. Thinly slice chicken crosswise. • Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.
The Boomer Babe Cooks Chicken Cutlets with Curry Cream Sauce and White Grapes
This video contains both information for preparing chicken cutlets for cooking (i.e., Anger Management Chicken), plus a delicious recipe for chicken cutlets with curry cream sauce and white grapes ...
Herb Mustard Chicken
Explore the Art of Cooking with Parchment, as Chef Bertrand Alepée invites you into his kitchen to give you the basics of the en papillote method of cooking with a simple, fast recipe for mouth-watering chicken.
For this and other recipes, please visit paperchef.com
You will want to cook them daily! Chicken legs in wine, into the pan!
You will want to cook them daily! Chicken legs in wine, into the pan!
Ingredients:
chicken legs - 6 pieces
butter - 70 g (2.47 oz)
salt - 5 g (0.18 oz)
onion - 3 pieces
mushrooms - 100 g (3.5 oz)
spinach - 100 g (3.5 oz)
bay leaves - 3 pieces
mustard - 50 g (1.76 oz)
sweet cooking cream - 100 ml (3.4 fl oz)
white wine - 100 ml (3.4 fl oz)
garlic - 2 cloves
Cook over low fire for 25 min
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