Tarragon and mustard are really the perfect partners for chicken. Such a delicious dish. All on a bed of steaming bulgur wheat. A real warmer.
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Serves
4
Chicken Thigh
Onion
Bacon Lardons
Rosemary
Tarragon
Garlic
White Wine
Dijon Mustard
Double Cream
White Wine Vinegar
Bulgur Wheat
Salt
Black Pepper
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Serves
4
Chicken Thigh
Onion
Bacon Lardons
Rosemary
Tarragon
Garlic
White Wine
Dijon Mustard
Double Cream
White Wine Vinegar
Bulgur Wheat
Salt
Black Pepper
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Step 1.
Place the thighs on a large frying pan and cook both sides until golden brown. Remove the thighs from the pan and set aside, leaving the chicken fat in the pan.
Step 2.
Chop your onion and fry in the reserved chicken fat for about 5 minutes.
Step 3.
Add your bacon lardon pieces, stirring until cooked through.
Step 4.
Mince your garlic and add to the pan with your rosemary sprigs. Pour the white wine into the pan and allow your ingredients to simmer away.
Step 5.
Stir in the Dijon mustard and double cream along with the white wine vinegar, a pinch of salt and pepper. Give it a good stir.
Step 6.
Prepare your bulgur wheat.
Step 7.
Time to bring it all together. Roughly chop your tarragon and add it to the pan with the cooked chicken thighs. Make sure to flip the thighs over every few minutes to allow them to be fully covered in the sauce.
Step 8.
You’re now ready to serve up the delicious MOB Mustard Chicken on a bed of bulgur wheat. Enjoy!
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