Chicken thighs with mustard sauce

Chicken thighs with mustard sauce

Total: 1 hr 10 Min. | Active: 25 Min.
Nutritional value / people: 696 kcal
, Fat: 41 g
, Carbohydrate: 43 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Potato mixture

600 g baby potatoes, halved lengthwise
2 apples, sliced
1 onion, sliced
2 tbsp coarse-grain mustard
2 tbsp olive oil
2 sprigs rosemary
½ dl vegetable bouillon
a little salt

Chicken legs

1 tbsp coarse-grain mustard
1 tbsp olive oil
2 tbsp honey
2 garlic cloves, pressed
1 tsp salt
4 chicken thighs (approx. 200 g each)

Mustard sauce

½ tbsp butter
1 shallot, finely chopped
1 dl white wine
1 dl cream
1 sprig rosemary
1 tbsp coarse-grain mustard
salt to taste
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How it's done

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Potato mixture

Mix the potatoes with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.

Chicken legs

Mix the mustard with all the other ingredients up to and including the salt. Coat the chicken legs with the mixture, place on top of the potato mixture.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 220°C.

Mustard sauce

Heat the butter in a pan. Sauté the shallot. Pour in the wine and cream, add the rosemary, bring to the boil, simmer over a medium heat for approx. 5 mins., stir in the mustard, season. Serve with the chicken.

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