Chicken thighs with mustard and tomato sauce

Ingredients for 4 servings:

• 4 chicken legs
• 8 tbsp mustard, medium hot
• 4 garlic cloves, crushed
• 300 ml condensed milk (4%), alternatively cream is possible
• 10 tomatoes
• Herbs of Provence
• Broth, granulated
• n. B. Tagliatelle
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, easy, calorie-conscious

Mix the mustard with the herbs and crushed garlic cloves, then season with salt and pepper. Spread this mixture under the skin of the chicken thighs. Season the outside of the thighs with salt and pepper. Wash the tomatoes and remove the stems. Brown the seasoned thighs with two quartered tomatoes in a large pan until the chicken skin is lightly browned. Place the thighs and the charred tomatoes in a casserole dish. Braise in a preheated oven at 180°C for approximately 30-40 minutes, depending on the size of the pieces, turning occasionally and drizzling with a little olive oil. Dice the remaining tomatoes and brown them in the previously used pan (with the cooking juices!). Pour in the condensed milk, season with granulated stock, mustard, salt, and pepper. Cook the tagliatelle (amount as desired) according to the package instructions. Drain through a sieve. Once the thighs are cooked, add any remaining liquid from the casserole dish to the sauce and season to taste. Serve the pasta on a plate, place the chicken thighs next to it on a plate of sauce, and garnish with the braised tomato quarters. Kids swear by this dish, too, and using condensed milk makes it a bit lower in calories.