Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Chicken in mustard sauce is a delicious dish that will satisfy even the most discerning palate. The meat is incredibly juicy and tender. The mustard adds a piquant flavor and infuses the dish with a wonderful aroma, while the wine adds a refined and original touch. Serve with egg noodles.

Ingredients:

Chicken

• 700-900 g chicken thighs, skinless
• 2 tbsp. l. olive oil
• 1 chopped onion
• 115 g of champignons, cut into quarters
• 3 crushed cloves of garlic
• 1 chopped tomato
• 1 tbsp flour
• 1 tsp. dried tarragon
• 1/2 cup white wine
• 1 tbsp. chicken broth
• 1/4 cup mustard
• 2 tbsp sour cream

Boiled noodles with butter

• 450 g egg noodles
• 2 chicken bouillon cubes
• 3 tbsp softened butter
• 1 tbsp sour cream
• Chopped parsley, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, champignon mushrooms, plum tomatoes, white wine, tarragon, mustard, sour cream

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Preparation:

Step 1
• Preheat oven to 170 ⁰С.
  
  Rinse and dry the chicken thighs, season with salt and pepper. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Brown the thighs on both sides, separating them into batches if necessary. Remove the chicken.
Step 2
• Add the remaining 1 tablespoon of olive oil to the pot and sauté the onion for 5 minutes, until soft. Add the mushrooms and sauté for 3-5 minutes, until soft. Add the garlic and cook for about 2 minutes, until fragrant. Add the tomatoes and flour and simmer, stirring, for about 3 minutes to remove the raw flour flavor. Stir in the tarragon.
Step 3
• Increase the heat and pour in the white wine, letting it simmer for 1-2 minutes. Return the thighs to the pot. Add chicken broth until the liquid reaches halfway. Cover and simmer in the oven for 25 minutes. Remove the lid and simmer for another 20 minutes.
Step 4
• Once cooked, remove the chicken. Add the mustard and sour cream to the pot and mix well. Return the chicken thighs and let the flavors meld for 5 minutes. Serve with buttery noodles.
  
  

  Noodles with butter

  
  In a large pot of boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then return them to the pot to allow some of the cooking water to evaporate. Add the butter and sour cream and stir until the butter is completely melted. Add the parsley. Season with salt and pepper. Cover the pot and shake to combine.

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