Chicken thighs in mustard sauce
Chicken thighs with mustard sauce are something I make quite often, especially when I need something that doesn't require much effort but still adds a bit of flavor compared to classic baked thighs. This method, with mustard mixed in oil and some garlic inserted directly into the meat, really changes the outcome. The side dish is also easy to prepare, as I use frozen vegetables, and everything goes quite quickly. Quick info Total time: about 2 hours (including chilling time) Effective preparation time: 20 minutes Oven cooking time: 55-65 minutes Servings: 4 Difficulty: easy Recipe type: lunch or dinner Ingredients Chicken thighs in mustard sauce: 4 chicken thighs 4 tablespoons olive oil 2 teaspoons pepper mustard 1 teaspoon plain mustard 1 teaspoon dried oregano salt and pepper to taste 1 tablespoon olive oil (for greasing the tray) half a head of garlic Vegetable side dish: 1 bag (350 g) frozen vegetable mix (broccoli, carrot, corn, peas) 300 g frozen green beans 2 tablespoons olive oil half a cup of water salt, pepper, garlic powder Preparation method 1. Wash the thighs and, if you prefer, remove the skin. I find it better without, but you can leave it on if you want it crispier. 2. Season the meat with salt and pepper on both sides, then score with a knife in 2-3 places on each thigh, not too deep. 3. In a small bowl, mix 4 tablespoons of olive oil with the pepper mustard and the plain mustard. Whisk well until it thickens and looks like a thinner mayonnaise. Add the dried oregano and mix well. 4. Coat the thighs on all sides with this mixture, making sure it gets into the scores. 5. Peel the garlic and slice it. Place the slices directly into the cuts in the meat. 6. Drizzle a tray with 1 tablespoon of olive oil, then place the mustard-coated thighs in the tray. 7. Cover the tray with aluminum foil and refrigerate for about an hour. Meanwhile, preheat the oven to 190°C. 8. After the meat has chilled, put the tray in the preheated oven and bake for 40-45 minutes with the foil on. 9. Remove the foil and leave it in the oven for another 15-20 minutes, until the thighs get color and brown on top. 10. While the thighs are in the oven, someone can take care of the vegetables. Heat 2 tablespoons of olive oil in a wok or large pan, add the frozen vegetables and green beans. 11. Stir over medium heat until they start to thaw, then pour in half a cup of water. 12. Season with salt, pepper, and a little garlic powder. Cook until the water evaporates, about 10 minutes, and the vegetables remain firm. 13. Serve the thighs hot, alongside the vegetable side dish. Why I make this recipe often It doesn't require much attention, the ingredients are easy to find, and I don't have to stand by the oven. The thighs remain tender, and the combination of mustard and garlic really changes the flavor. Plus, using frozen vegetables shortens the preparation time. Tips and variations Tips If you use skin on the thighs, they brown even more nicely at the end. You can adjust the amount of garlic according to your preference, for a stronger or milder flavor. Chilling helps the mustard flavor penetrate the meat, but if you're in a hurry, it can be done with a shorter pause. Substitutions Pepper mustard can be replaced with another type of mustard if you don't have this one. Oregano can be swapped for thyme or herbs de Provence, depending on what you have on hand. For the side dish, the frozen vegetable mix can be adapted based on what you have in the freezer. Variations You can also add a bit of hot paprika to the mustard sauce if you want a spicy note. Instead of green beans, zucchini or cauliflower can also work for the side dish. Serving ideas Besides the sautéed vegetables, the thighs also go well with plain rice or a green salad. Frequently asked questions Can I use whole thighs, not just the upper ones? Yes, just adjust the cooking time if they are larger. You may need a few extra minutes. Can I marinate overnight? Yes, if you have time, the mustard and flavors penetrate even better if you leave the meat to chill overnight. Can I use sweet mustard instead of pepper mustard? Yes, but the final result will be a bit milder in taste. If I don't have aluminum foil, what can I use instead? You can also use a lid that fits over the tray, just make sure it's suitable for the oven. Can the vegetables be steamed? Yes, but the texture will be softer. In a pan, with a little oil, they taste better. Nutritional values Estimate for one serving (thighs + side dish): around 430-480 kcal. Protein: approx. 30 g Fats: 25-28 g Carbohydrates: 20-25 g The data is approximate and may vary depending on the type and exact quantity of ingredients used. Storage and reheating The thighs can be stored in the refrigerator for 2-3 days in a container with a lid. They can be easily reheated in the oven or microwave. The vegetables lose some texture after reheating, but if needed, they can also be eaten cold, as a salad. If you have leftovers, it's fine to take them for lunch the next day.
Preparation
We wash the thighs and remove the skin (if you prefer, you can leave the skin on). We season the meat with salt and pepper on both sides and make incisions here and there. In a bowl, we mix the oil with the mustard until it thickens and resembles mayonnaise. We add oregano and mix it. We brush the pieces of meat with this mixture. The peeled and sliced garlic is placed in the incisions made. We put the meat in a tray where we have drizzled a little olive oil. We cover it with aluminum foil and let it chill for about an hour. We bake it in a preheated oven at 190 degrees for 40-45 minutes. After this time, we remove the aluminum foil and leave it in the oven for another 15-20 minutes until the thighs are nicely browned on top. While the thighs are in the oven, we prepare the vegetables. In a wok, we sauté the vegetables in a little olive oil. We add half a cup of water, season with salt, pepper, and garlic powder, and turn off the heat when the water has evaporated (about 10 minutes). We take the thighs out of the oven and serve them warm with a side of vegetables. Enjoy your meal, as we did.
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