Chicken Thighs with Mustard Garlic Sauce
This is a great recipe that is made in 30 minutes or less. Serve it with crusty bread to sop up all the garlicky juices. Yum!
- 2 Massel 7's Chicken Style Stock Cubes
- 6 chicken thighs
- ½ cup AP flour
- 2 teaspoons Creole seasoning
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 cloves garlic, crushed
- 1 large or 2 medium onions, sliced
- ½ cup dry white wine
- ¾ cup hot water
- ¼ cup Dijon mustard
- 1 teaspoon thyme
- Handful of basil
- Salt and pepper to taste
Mix flour and Creole seasoning together in a shallow bowl.
Dredge chicken thighs in flour.
Heat up a saucepan over medium-high heat.
Melt butter and oil together.
Placed floured chicken in oil to brown.
Turn when side is browned and turn down heat to medium-low.
Place onions and garlic in pan.
Mix wine, water, Dijon mustard and Massel’s 7s together and then pour into pan. Make sure the stock cubes are broken up.
Sprinkle thyme and basil over the top.
Cover and let simmer for about 15-20 minutes.
When chicken is cooked through, you are done.
The sauce will thicken because of the flour. You can also blend the juices and the garlic together to make it thicker to pour over the chicken.
Gluten-free option: Substitute AP flour with your favourite gluten-free flour