Last week, I didn't spend much time in the kitchen, but today I took some boneless chicken thighs out of the fridge, washed them, and placed them on the table. Usually, I try to cook something quick, but this recipe doesn't require much attention once you put the tray in the oven. I remembered that I have a jar of Dijon mustard and some spices in the pantry that go well together, so I decided to make chicken thighs with a mustard crust, served with a simple side of pasta with cream and basil.
Quick Info
Total time: 1 hour and 20 minutes (prep + baking)
Servings: 3-4
Difficulty: easy
Ingredients
For the thighs:
6 boneless chicken thighs (approx. 750-800g)
2 teaspoons Dijon mustard
2 teaspoons acacia honey
1 teaspoon curry
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon goose fat (or butter, if needed)
Salt (optional, if the soy sauce is not salty enough)
For the side:
250g pasta (penne or tagliatelle)
200ml cooking cream (minimum 20% fat)
1 teaspoon curry
1 garlic clove
1 tablespoon canola oil (or neutral oil)
Sichuan pepper (or black pepper)
A handful of fresh basil leaves
Salt for the pasta water
Preparation Method
1. I wash the chicken thighs and pat them dry with paper towels. If I see any areas with excess skin, I trim them.
2. In a bowl, I combine the Dijon mustard, honey, curry, allspice, cumin, cinnamon, soy sauce, and Worcestershire sauce. I mix the ingredients with a spoon. The resulting sauce is thicker, like a glaze.
3. I grease the tray with goose fat (or butter if I don't have goose fat). It's important to cover it well, not just for flavor, but also to prevent the thighs from sticking.
4. I coat each thigh in the spiced sauce, making sure they are completely covered on all sides. I arrange them in the tray without overlapping.
5. I cover the tray with aluminum foil or a lid. I place it in a preheated oven at 160°C, on the middle rack. I let it cook for about 1 hour. I check after 50 minutes; if the thighs are cooked through, I remove the foil and let them brown slightly on top for another 10-15 minutes. In total, it takes about 1 hour and 10-15 minutes, depending on the oven.
6. While the thighs are in the oven, I bring a pot with 2 liters of salted water to a boil.
7. When the water boils, I add the pasta and cook according to the package instructions. At the end, I reserve a cup of the pasta water and drain the rest.
8. In a large skillet, I heat the canola oil. I add the minced garlic and curry. I let them cook on low heat for 1 minute, stirring constantly to prevent the garlic from burning.
9. I add the cooked pasta to the skillet, pour in half of the reserved pasta water and the cooking cream. I mix and let it simmer on low heat for another 1-2 minutes until the sauce starts to thicken. I add salt if needed.
10. I season with pepper to taste and add the roughly chopped basil leaves, either at the end or when serving, as preferred.
11. I serve the pasta with the chicken thighs taken out of the oven, drizzling the sauce from the tray over the top.
Why I make this recipe often
This recipe is practical when I have chicken thighs and want a meal with readily available ingredients. It doesn't require much work, and I can attend to other things while the meat cooks. The sauce gives the chicken a more complex flavor without being heavy. Leftovers can be easily reheated the next day.
Tips and Variations
Tips
If the chicken thighs have skin, I only use them this way if I want a crispier crust. For a lighter version, the skin can be removed beforehand.
I try not to open the oven too often while cooking, so the temperature doesn't drop.
If it seems like the sauce on the thighs is burning or drying out towards the end, I add 2-3 tablespoons of water to the tray.
Substitutions
Goose fat can be replaced with butter or olive oil, although goose fat provides a more intense flavor.
Worcestershire sauce can be omitted if you don't have it, but it adds an extra layer of flavor.
Cooking cream can be replaced with plant-based cream or evaporated milk for a lighter option.
Variations
The spices for the thighs can be adjusted: sometimes I skip the cinnamon or add garlic powder. For a spicier flavor, I add a pinch of chili.
Pasta can be replaced with rice, couscous, or roasted potatoes, depending on what I have at home.
Serving Ideas
The pasta side goes well with fresh basil, but sometimes I also add grated Parmesan.
In addition to pasta, seasonal salads are suitable, especially those with leafy greens, radishes, or cucumbers.
Frequently Asked Questions
1. Can I use other parts of the chicken?
Yes, you can also use breasts or wings, but the cooking time will differ. The breast needs to be checked to avoid drying out, while the wings will cook faster.
2. Can I marinate the meat beforehand?
You can let the thighs sit in the sauce in the fridge for 1-2 hours or overnight for a more intense flavor, but it's not mandatory.
3. Can I cook without goose fat?
Yes, you can use butter or oil, but goose fat has a richer flavor and better texture for the thighs.
4. Can I omit the honey?
You can, but omitting the honey slightly changes the final taste; you can replace it with maple syrup or a bit of brown sugar.
5. What can I replace the cream for the pasta with?
You can use Greek yogurt, unsweetened condensed milk, or even cream cheese diluted with a little pasta water.
Nutritional Values
For one serving (1 thigh + side of pasta, approx. 340g): approximately 480 kcal. Protein: 29g, fat: 21g, carbohydrates: 44g. Values vary depending on the type of cream, honey, and whether the skin is kept on the chicken.
Storage and Reheating
Leftover thighs can be stored in the fridge in a sealed container for up to 3 days. To reheat, I place the covered tray in the oven at 150°C for 10-12 minutes, or in the microwave on medium power. The pasta can be reheated with a little water or milk over low heat to prevent drying out.
Quick Info
Total time: 1 hour and 20 minutes (prep + baking)
Servings: 3-4
Difficulty: easy
Ingredients
For the thighs:
6 boneless chicken thighs (approx. 750-800g)
2 teaspoons Dijon mustard
2 teaspoons acacia honey
1 teaspoon curry
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon goose fat (or butter, if needed)
Salt (optional, if the soy sauce is not salty enough)
For the side:
250g pasta (penne or tagliatelle)
200ml cooking cream (minimum 20% fat)
1 teaspoon curry
1 garlic clove
1 tablespoon canola oil (or neutral oil)
Sichuan pepper (or black pepper)
A handful of fresh basil leaves
Salt for the pasta water
Preparation Method
1. I wash the chicken thighs and pat them dry with paper towels. If I see any areas with excess skin, I trim them.
2. In a bowl, I combine the Dijon mustard, honey, curry, allspice, cumin, cinnamon, soy sauce, and Worcestershire sauce. I mix the ingredients with a spoon. The resulting sauce is thicker, like a glaze.
3. I grease the tray with goose fat (or butter if I don't have goose fat). It's important to cover it well, not just for flavor, but also to prevent the thighs from sticking.
4. I coat each thigh in the spiced sauce, making sure they are completely covered on all sides. I arrange them in the tray without overlapping.
5. I cover the tray with aluminum foil or a lid. I place it in a preheated oven at 160°C, on the middle rack. I let it cook for about 1 hour. I check after 50 minutes; if the thighs are cooked through, I remove the foil and let them brown slightly on top for another 10-15 minutes. In total, it takes about 1 hour and 10-15 minutes, depending on the oven.
6. While the thighs are in the oven, I bring a pot with 2 liters of salted water to a boil.
7. When the water boils, I add the pasta and cook according to the package instructions. At the end, I reserve a cup of the pasta water and drain the rest.
8. In a large skillet, I heat the canola oil. I add the minced garlic and curry. I let them cook on low heat for 1 minute, stirring constantly to prevent the garlic from burning.
9. I add the cooked pasta to the skillet, pour in half of the reserved pasta water and the cooking cream. I mix and let it simmer on low heat for another 1-2 minutes until the sauce starts to thicken. I add salt if needed.
10. I season with pepper to taste and add the roughly chopped basil leaves, either at the end or when serving, as preferred.
11. I serve the pasta with the chicken thighs taken out of the oven, drizzling the sauce from the tray over the top.
Why I make this recipe often
This recipe is practical when I have chicken thighs and want a meal with readily available ingredients. It doesn't require much work, and I can attend to other things while the meat cooks. The sauce gives the chicken a more complex flavor without being heavy. Leftovers can be easily reheated the next day.
Tips and Variations
Tips
If the chicken thighs have skin, I only use them this way if I want a crispier crust. For a lighter version, the skin can be removed beforehand.
I try not to open the oven too often while cooking, so the temperature doesn't drop.
If it seems like the sauce on the thighs is burning or drying out towards the end, I add 2-3 tablespoons of water to the tray.
Substitutions
Goose fat can be replaced with butter or olive oil, although goose fat provides a more intense flavor.
Worcestershire sauce can be omitted if you don't have it, but it adds an extra layer of flavor.
Cooking cream can be replaced with plant-based cream or evaporated milk for a lighter option.
Variations
The spices for the thighs can be adjusted: sometimes I skip the cinnamon or add garlic powder. For a spicier flavor, I add a pinch of chili.
Pasta can be replaced with rice, couscous, or roasted potatoes, depending on what I have at home.
Serving Ideas
The pasta side goes well with fresh basil, but sometimes I also add grated Parmesan.
In addition to pasta, seasonal salads are suitable, especially those with leafy greens, radishes, or cucumbers.
Frequently Asked Questions
1. Can I use other parts of the chicken?
Yes, you can also use breasts or wings, but the cooking time will differ. The breast needs to be checked to avoid drying out, while the wings will cook faster.
2. Can I marinate the meat beforehand?
You can let the thighs sit in the sauce in the fridge for 1-2 hours or overnight for a more intense flavor, but it's not mandatory.
3. Can I cook without goose fat?
Yes, you can use butter or oil, but goose fat has a richer flavor and better texture for the thighs.
4. Can I omit the honey?
You can, but omitting the honey slightly changes the final taste; you can replace it with maple syrup or a bit of brown sugar.
5. What can I replace the cream for the pasta with?
You can use Greek yogurt, unsweetened condensed milk, or even cream cheese diluted with a little pasta water.
Nutritional Values
For one serving (1 thigh + side of pasta, approx. 340g): approximately 480 kcal. Protein: 29g, fat: 21g, carbohydrates: 44g. Values vary depending on the type of cream, honey, and whether the skin is kept on the chicken.
Storage and Reheating
Leftover thighs can be stored in the fridge in a sealed container for up to 3 days. To reheat, I place the covered tray in the oven at 150°C for 10-12 minutes, or in the microwave on medium power. The pasta can be reheated with a little water or milk over low heat to prevent drying out.