CHICKEN THIGHS WITH GARLIC MUSTARD AIOLI SAUCE

Chicken Thighs with Garlic Mustard Aioli Sauce image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 10

Previous Next

4 - boneless skinless chicken thighs
2 tablespoon(s) butter
1 medium onion sliced
3 clove(s) garlic minced
1/4 cup(s) white wine
2 cup(s) chicken stock
1 - envelope unflavored gelatin
2 tablespoon(s) trader joes garlic mustard aioli
- pasta of choice
4 ounce(s) cold butter cut into chunks

Steps:

Pour the chicken stock in a bowl. Sprinkle the gelatin over the top and set aside. Bring a pot of salted water to a boil and cook pasta, drain and reserve 1/2 cup pasta water. Add two tbsp butter to large skillet. Place over high heat. Season chicken with salt. Brown the chicken in the butter on both sides. Remove to a plate. Add the onions and garlic. Cook until onions are softened. Add the wine and let most evaporate.
Add the chicken stock and whisk the Garlic mustard aioli into the stock until smooth. Add the chicken and any juices back to pan. Add the reserved pasta water. Lower heat to med. and continue cooking until chicken is done. Remove chicken to cutting board.
Stir the cold butter one chunk at a time into the sauce until each piece is melted and incorporated into the sauce. Cut the chicken into pieces. Spoon some sauce over the pasta and top with chicken. Spoon more sauce over the chicken. Top with veggies of choice is desired