One Pot Honey Mustard Chicken #shorts

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Put the chicken thighs in a bowl with the honey, wholegrain mustard, Dijon mustard, minced garlic, salt and pepper. Season and mix well.
2. Heat a high-rimmed pan over medium-high heat, add olive oil and the mushrooms, and sauté for 6 to 7 minutes until golden and the moisture starts to release. Add the thyme and cracked black pepper to taste, fry for 1 minute, then set aside.
3. Return the pan to medium-high heat and add 1 tablespoon (20 ml) of olive oil. Sear the marinated chicken for 4 minutes per side, in batches, keeping the marinade aside.
4. Pour in the chicken stock and cook for 1 minute, stirring. Add the reserved marinade and simmer for 2 minutes, stirring often.
5. Add the cream, adjust the seasoning, and bring to a simmer. Lower the heat and simmer for 8 to 10 minutes, until the sauce has reduced and thickened, turning the chicken every minute.
6. Stir the cooked mushrooms and chopped parsley into the sauce, check the seasoning, and remove from the heat.
7. Serve with rice, pasta, mashed potato, salad or bread, garnished with parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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