Seared Chicken thighs with chestnuts and mustard is a great twist on the usual chicken dish for your family or friends. Try this dish today and surprise those around you with something a bit off the daily food trail.
- 5 skinless, chicken thighs (boneless is best)
- salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 leeks, sliced into half inch rings
- 1 cup homemade chicken stock or low-sodium chicken broth, divided
- 1 cup cooked chestnuts, quartered
- 2 tablespoons whole grain mustard
Season chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Add chicken and cook until browned, about 5 minutes each side – transfer to a plate.
Reduce heat to medium, add leeks to skillet, and season with salt and pepper.
Cook, stirring often, until beginning to soften, approximately 5 minutes.
Add 2 Tbsp. stock and scrape up any browned bits from bottom of skillet.
Stir in chestnuts and remaining stock and return chicken to skillet.
Simmer, covered, until chicken is cooked through, 10–15 minutes.
Stir mustard into sauce and season with salt and pepper.
Keep the heat on low after you stir in the mustard—the sauce could break if it boils. Recipe serves 4 with one leftover for following day or for that hungry individual at the table.
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