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Rec: Chicken Thighs with Creole Mustard-Orange Sauce – I really liked this!

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Joined: Dec 11, 2005


Posted to Thread #7627 at 4:36 pm on Aug 20, 2007

My notes:

For my sake, please ignore the word duck in this recipe. Lowly chicken thighs will do just fine…

Taking advantage of large boneless, skinless thighs on sale, I divvied up the chicken to fit my 11” heavy-duty fry pan. I nearly doubled the recipe by using 21 oz. and froze the rest (22 oz.) for another meal. I used Creole mustard, fresh squeezed orange juice, and 2 TBS. of evoo. It took 20 minutes to reduce the sauce. I served it with long grain brown rice that I wrecked. I forgot the cardinal rules of don’t stir or lift the lid! Think of it as “what goes in there, stays in there…” I learned this when making jambalaya and the rice turned out great. Although that recipe said to only make 3-4 turns from the bottom for the duration of cooking. Nevertheless, the rice was edible and I also served frozen peas and pearl onions.

This was my first tasting of Creole mustard. It’s very unique – not hot, but a bit spicy and very good. I’d love to top some Hebrew National hot dogs (my fav) with this stuff!

Does anyone have recipes for the mustard? I still have a lot left.

Link: Chicken Thighs with Creole Mustard-Orange Sauce

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