Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Back to Creamy Mustard Chicken with Couscous All Reviews for Creamy Mustard Chicken with Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Creamy Mustard Chicken with Couscous Credit: Chris Simpson Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 3 pounds bone-in, skin-on chicken thighs and drumsticks Kosher salt and freshly ground pepper 1/4 cup unbleached all-purpose flour 2 tablespoons extra-virgin olive oil 2 leeks, white and light-green parts only, halved and thinly sliced 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup low-sodium chicken broth 2 tablespoons whole-grain mustard 1 tablespoon fresh thyme leaves 2 tablespoons heavy cream Steamed couscous and dressed salad greens, for serving
Gallery Creamy Mustard Chicken with Couscous Credit: Chris Simpson
Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Gallery
Creamy Mustard Chicken with Couscous Credit: Chris Simpson
Creamy Mustard Chicken with Couscous
Credit: Chris Simpson
Creamy Mustard Chicken with Couscous
Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 4
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 3 pounds bone-in, skin-on chicken thighs and drumsticks Kosher salt and freshly ground pepper 1/4 cup unbleached all-purpose flour 2 tablespoons extra-virgin olive oil 2 leeks, white and light-green parts only, halved and thinly sliced 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup low-sodium chicken broth 2 tablespoons whole-grain mustard 1 tablespoon fresh thyme leaves 2 tablespoons heavy cream Steamed couscous and dressed salad greens, for serving
Directions
Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Creamy Mustard Chicken with Couscous
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Mustard Chicken with Couscous
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
