You can use smooth Dijon mustard instead of the grainy, but the grainy does add texture.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2007
MethodIn shallow bowl, combine 1 tbsp (15 mL) of the parsley, the Dijon mustard, grainy mustard, salt and pepper. One at a time, press chicken thighs in mixture, turning to coat.
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, in batches and turning once. Transfer chicken to plate. Drain off fat in pan.
Add remaining oil to pan; fry onions, thyme and carrots over medium heat until softened, about 4 minutes. Add stock. Return chicken to skillet and bring to boil; cover and simmer over medium heat until juices run clear when chicken is pierced, about 40 minutes. With slotted spoon, transfer chicken, onions and carrots to platter; cover and keep warm.
In bowl, mash flour with butter; whisk into pan and boil over high heat, whisking, until thickened, about 2 minutes. Pour over chicken. Sprinkle with remaining parsley.
Nutritional facts Per serving: about
- Sodium 751 mg
- Protein 35 g
- Calories 375.0
- Total fat 20 g
- Cholesterol 147 mg
- Saturated fat 5 g
- Total carbohydrate 14 g
- Iron 22.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 144.0
- Vitamin C 22.0