Best Boneless Chicken Thighs W Creole Mustardorange S Recipes

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CREOLE CHICKEN THIGHS



Creole Chicken Thighs image

Cajun seasoning adds loads of flavor and spice to this easy-to-assemble meal. The slow cooker does the work so you don't have to! -Matthew Laman, Hummelstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 9

1 can (16 ounces) red beans, rinsed and drained
1-1/2 cups uncooked converted rice (not instant)
2 medium tomatoes, chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley
3-1/4 cups reduced-sodium chicken broth
1-1/2 teaspoons plus 2 tablespoons Cajun seasoning, divided
8 bone-in chicken thighs (about 3 pounds), skin removed
1 tablespoon canola oil

Steps:

  • In a 6-qt. slow cooker, combine the first 6 ingredients and 1-1/2 teaspoons Cajun seasoning., Sprinkle chicken with remaining Cajun seasoning. In a large skillet, heat oil over medium heat; brown chicken, about 5 minutes per side. Place in slow cooker., Cook, covered, on low until a thermometer inserted in chicken reads at least 170°-175°, 4-5 hours (rice will be saucy).

Nutrition Facts : Calories 394 calories, Fat 12g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 802mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE



Chicken Thighs With Creole Mustard-Orange Sauce image

At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie.

Provided by southern chef in lo

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

4 small boneless skinless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low sodium chicken broth
1/4 cup creole mustard or 1/4 cup whole grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce

Steps:

  • Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side.
  • Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
  • Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
  • Return chicken to skillet. Simmer until heated through, about 1 minute.
  • Transfer chicken to plates; top with sauce and serve.
  • Serves 2, can be doubled.

Nutrition Facts : Calories 362.8, Fat 17.2, SaturatedFat 3, Cholesterol 114.5, Sodium 559.3, Carbohydrate 21.9, Fiber 1.2, Sugar 17.5, Protein 30.9

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE



Chicken Thighs with Creole Mustard-Orange Sauce image

Provided by Frank Brigtsen

Categories     Chicken     Mustard     Sauté     Quick & Easy     Orange     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce

Steps:

  • Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE



Chicken with Creole Mustard Cream Sauce image

Gina: This dish is a Southerner's take on the classic French style sauté of chicken, shallots, cream, and tarragon a killer combination of flavors. Give this recipe to anyone who claims they don't have time to make dinner, because it comes together in minutes, and the results are just as good as or better than anything you can order at a restaurant. I like to serve this dish with white rice to soak up the cream sauce, some steamed green beans with butter, and a crisp white wine. I remember complaining about being served chicken when I was a little girl, and my mother telling me, "Chicken is the house steak." She was right! My mother could work a chicken over, from grilling, boiling, frying, baking, and so on she served it so many ways that I thought she was a magician. Well, you know the old adage that you become your mother? Spenser asked me the same question the other night ("Chicken again?"), and I couldn't do anything but respond, "Chicken is the house steak." We both laughed, and all those memories came flooding back to me. I loved it!

Yield serves 6

Number Of Ingredients 13

6 large boneless, skinless chicken-breast halves, trimmed
Kosher salt
Freshly ground black pepper
1/2 cup plus 1 teaspoon all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 cup Chicken Stock (page 28), plus more as needed
2 large shallots, finely chopped
1/2 cup white wine
1/2 cup heavy cream
Juice of 1 lemon
2 tablespoons Creole mustard (see page 93)
3 tablespoons finely minced fresh tarragon leaves, plus sprigs for garnish

Steps:

  • Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
  • Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
  • Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
  • Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.

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