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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