Fried chicken thighs with mustard and honey (2023)

Mashed potato (optional):

• ▢4 x 150g/5oz papas (Use one)
• ▢2 tablespoons / 30g olive oil or melted butter

Pollo:

• ▢8 chicken thighs (about 1 kg / 2 lb) (Use 2)
• ▢2 teaspoon olive oil

Salsa:

• ▢2 soup spoon dijon mustard (Use 3)
• ▢1 soup spoon whole grain mustard (or use but Dijon)
• ▢1/4 cup Mel
• ▢1 garlic clove , chopped
• ▢1 teaspoon corn flour/corn starch (Use 4)
• ▢pinch of salt and pepper

To serve (optional):

• ▢Fresh thyme leaves or chopped parsley
• ▢steamed broccoli

Mashed Potato Option:

• Microwave potatoes for 10 minutes over high heat or until cooked through. (Note 5)

• Place on one side of the tray. Mash with a potato masher (Note 6) to about 2/3/1.7 cm thick, drizzle with olive oil, sprinkle with salt and pepper.

• If you are making mashed potatoes, fold over the edges of the foil the thighs are in.

Sticky Baked Drumsticks:

• Preheat oven to 180C/350F.

• Mix the sauce ingredients together with a good pinch of salt and pepper.

• Cover the mold with aluminum foil and line with parchment paper.

• Place the drumsticks on the paper. If you're making mashed potatoes, fold the ends of the foil so the sauce doesn't splash onto the potatoes (it doesn't need to be high, even 1cm/2/5" is fine, the video helps).

• Pour the sauce over the thighs. Drizzle the chicken with olive oil.

cooking

• Bake for 30 minutes. Turn the thighs (not potatoes), pour the juices over the thighs.

• Bake for another 20 minutes, turn over, pour over the juices. Bake for 10 to 15 minutes until the sauce has reduced and the thighs are browned and gooey.

  (Video) Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network

• Remove from the oven. Toss the thighs into what should now be a syrupy sauce. (Note 7) Serve thighs with gravy, with crispy mashed potatoes and steamed broccoli on the side. Sprinkle with fresh thyme leaves if using.

1. Dads -It can also be boiled for about 25 minutes. I use daily dirty brushed potatoes or washed potatoes for this recipe (the most common potato types here in Australia). Any all-purpose potato will look great with this. USA: Red or Yukon gold is ideal - great crunch!

Baby potatoes can also be used like theseUltra Crispy Mashed Potatoesrevenue. Most potatoes will do just fine here: high-starch potatoes will produce a fluffier interior, while waxy potatoes are a little less fluffy but still a little creamy. You will love them both!

2. Pollo -Or 4 to 5 bone-in, skin on thighs, same cooking time and method. Boneless, skinless thighs work too, but they only need 40 minutes in the oven, so add the potatoes first, then add the thighs after 20 minutes.

3. Mustard -Or another mild mustard (even that bright yellow stuff you put on hot dogs!), but not super hot English mustard unless you want it hot enough to blow your mind!

4. Cornmeal -Without it, the sauce is watered down by the juices from the chicken. With that, you have a bright, syrupy honey mustard sauce to drizzle all over the chicken and veggies.

5. Dads -No need to poke, it doesn't matter if they pop a little. It doesn't matter if they're not 100% cooked, as long as they're cooked enough to mash.

6. The Tenoror glass bottom or spatula. If you can get rough grooves on the surface, you'll get crispy, golden pieces!

7. SALSA settings:The thickness of the sauce will be affected by the juiciness of the thighs, but adjusting the sauce is very easy. Remove the coxinhas and, if it is too thick, add a little water. If it's still soggy, put it back in the oven (without the chicken) for a few minutes; it will thicken very quickly.

8. STORAGE:Thighs will reheat very well in the fridge or thaw in the freezer. Spoon over some of the sauce too! I just warmed it up in the microwave. The crispy potato will brown again in the oven - 180C/350F for about 10 minutes.

9. Nutritionper serving, including potatoes, chicken and all sauces, excludes steamed vegetables.