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Roasted chicken thighs with thyme in mustard sauce

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Ingredients for 4 servings:

  • 8 chicken legs
  • 1 tbsp olive oil
  • 2 tsp sea salt, coarse
  • 1 tsp thyme leaves, fresh
  • 20 g butter
  • 1 dashes lemon juice
  • 4 tbsp sweet cream or crème fraîche
  • 1 tsp mustard, grainy
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Roast Chicken Legs with Thyme in Mustard Sauce

Sprinkle the chicken thighs with sea salt and thyme and press down firmly. Fry on one side over medium heat for five to six minutes. Halfway through, add the butter to the pan. Turn over and fry for another two minutes. Finish cooking in an oven preheated to 200°C (top/bottom heat) for about a quarter of an hour. Keep the chicken thighs warm. Add a squeeze of lemon juice to the roasting tin, a little water, then the cream and mustard. Heat to 80°C (176°F). Season with salt and pepper and pour over the chicken thighs to serve. Pasta is a great side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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