Chicken with caper and mustard sauce

Ingredients

• 5 bone-in chicken thighs
• 1500 ml water for boiling
• 1 teaspoon salt
• 2 tablespoons oil
• 1 tablespoon soy sauce
• 1/2 medium white onion (75 g)
• 3 green onions
• 200 ml water
• 1/2 Knorr chicken stock cube
• 1/4 teaspoon ground pepper
• 200 ml sour cream with 20% fat
• 1 tablespoon mustard
• 1 tablespoon capers

Preparation

1. Take the sour cream out of the fridge 15 minutes before you start. Pat the thighs dry with paper towels and put them in a pot with 1500 ml cold water and 1/2 teaspoon salt. 2. Simmer the thighs over low heat for 35 minutes, until the meat juices run clear. Drain them, remove the skin or leave it on if you like, and set the meat aside to drain. 3. Heat 2 tablespoons oil in a large frying pan over medium heat. Brown the thighs for 8 minutes, turning them after 4 minutes, and drizzle them with the soy sauce. 4. Finely chop the white and green onions, add them to the pan and cook for 4 minutes, until softened. 5. Mix 200 ml water with 1/2 Knorr cube and pour the liquid into the pan. Simmer over low to medium heat for 20 minutes, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 6. Mix the sour cream with the mustard and stir in 3 tablespoons of hot sauce from the pan. Pour the mixture over the chicken, add the capers and simmer gently for 7 minutes, until the sauce thickens slightly.