Oven-baked chicken thighs with mustard

Name: Oven-baked chicken thighs with mustard - Celia M.
Ingredients: 2 chicken thighs; 150ml white wine; 3 tablespoons mustard; 1 teaspoon sweet paprika; 1/2 teaspoon sugar; 1/2 teaspoon pepper; 1/2 teaspoon salt; 3 tablespoons olive oil; 3 tablespoons oil; 5 cloves of garlic

Meat - Oven-baked chicken thighs with mustard by Celia M. - Recipia

Oven-baked chicken thighs with mustard I had four chicken thighs and wanted to cook them differently, so I tried this mustard version. It seems to me one of the simplest recipes for when you want something quick but flavorful. I cut the thighs in half, coated them in a mustard mixture, and put them in the oven. It's nothing complicated, but the result is good every time. Quick info Total time: about 1 hour Preparation time: 15 minutes Baking time: 55 minutes Servings: 2 Difficulty: easy Recipe type: dinner, lunch, home cooking Ingredients 2 chicken thighs (or four halves, each cut in two) 3 tablespoons mustard 1 teaspoon sweet paprika 1/2 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon salt 3 tablespoons olive oil 3 tablespoons sunflower oil 150 ml white wine 5 garlic cloves Preparation method 1. Wash the chicken thighs, clean them well, and dry them with paper towels. Cut each thigh in half if they are not already portioned. 2. In a bowl, mix the mustard with the sugar, salt, pepper, paprika, and olive oil. Mix well until everything is homogeneous. 3. Coat the chicken pieces in this sauce. Make sure they are covered on all sides. 4. Put 3 tablespoons of sunflower oil in a baking dish. Arrange the thighs in the dish in a single layer. 5. Place the dish in the preheated oven at 200°C. Bake for 20 minutes. After 10 minutes, turn the thighs to the other side. 6. Remove the dish and pour the white wine over the meat. Put it back in the oven for another 30 minutes. Every 10 minutes, turn the thighs and baste them with the liquid from the dish. 7. After 30 minutes, add the sliced garlic cloves. Leave in the oven for another 5 minutes, basting again with the sauce from the dish. 8. Turn off the oven and let it rest for 2-3 minutes before serving. Why I make this recipe often It's a quick recipe with ingredients I usually have on hand. If I want chicken with a clear flavor, the mustard and wine do all the work. It can be served immediately, no marinating or resting needed. Goes well with almost any side dish. Tips and variations Tips - If you use skin-on thighs, you can remove the skin beforehand if you want it to be less fatty. - For a browner crust, broil for the last 2-3 minutes. - Don't forget to baste with the sauce from the dish, otherwise, it will dry out on the edges. Substitutions - Classic mustard works best, but you can also use Dijon mustard for a more intense flavor. - If you don't have white wine, you can use a little chicken broth, but it will lack the specific acidity. Variations - You can add a teaspoon of honey to the sauce if you want it sweet. - Garlic can be left whole if you prefer a milder taste. - Smoked paprika gives a different flavor compared to sweet paprika if you have it on hand. Serving ideas - It’s good with simple sides: rice, boiled potatoes, or mashed potatoes, but also works with couscous. - Served with pickles is the classic option. - Steamed vegetables or a green salad pair just as well. Frequently asked questions 1. Can I use other chicken parts, not just thighs? Yes, you can use breasts or wings, but the cooking time will differ. Breasts cook faster and can become dry if left too long. 2. Do I need to marinate the meat beforehand? No. The thighs are coated in the mustard sauce and put directly in the oven. 3. Is the white wine necessary or can I omit it? The wine helps tenderize and adds flavor, but you can use chicken broth or water if you don't want alcohol. 4. What kind of mustard is best for this recipe? Simple classic mustard is enough. You can also try Dijon, but make sure it’s not too spicy. 5. What should I do if the sauce evaporates too quickly? If you notice that the dish is drying out, add a little water or wine, one tablespoon at a time. Nutritional values Estimate per serving (one thigh with sauce, without side dish): about 400 kcal, 30 g protein, 25 g fat, 5 g carbohydrates. The exact value varies depending on how much fat remains in the dish and how much mustard you actually use. The recipe is not very high in carbohydrates, and the protein comes from the chicken meat. Storage and reheating If there are leftovers, you can keep the thighs in the fridge in a closed container for up to 2 days. They can be reheated in the oven or microwave, but it’s best to baste with a little sauce so they don’t dry out. The texture won’t be as good as when freshly made.

Preparation

The thighs are cleaned, washed well, dried with absorbent paper, and cut in half. In a bowl, mix the mustard, sugar, salt, pepper, paprika, and olive oil. The thighs are coated in the mustard mixture and placed in a heat-resistant dish where sunflower oil has been added. Place in the preheated oven for 20 minutes, turning the thighs after 10 minutes. Remove from the oven and pour in the wine. Return to the oven for 30 minutes. Occasionally turn the thighs and baste them with the juices from the dish. Add the sliced garlic and keep in the oven for another 5 minutes, basting with the juices. Let it rest for 2-3 minutes and serve with a side dish and pickles. I enjoyed it with couscous and wild garlic. Enjoy your meal!

Oven-baked chicken thighs with mustard

Preparation

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