Jade Fitness trainer, Reggie Stovell’s motto is “work hard, play harder” and his favorite recipe fits that theme.
Chicken Thighs Braised with Creole Mustard is a delicious New Orleans dish that comes from the cookbook Southern Comfort by Allison Vines-Rushing and Slade Rushing.
Yield: 4 servings
Cook Time: 1 hour, 10 minutes
INGREDIENTS
- 8 chicken thighs
- 1¾ teaspoons fine sea salt, divided
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 celery stalks, trimmed and sliced on a bias into ¼-inch pieces, plus 1 tablespoon finely chopped celery leaves
- 1 large yellow onion, halved and thinly sliced
- 6 garlic cloves, thinly sliced
- ¼ cup raisins
- 1 bay leaf (preferably fresh)
- 1 rosemary sprig
- 1 thyme sprig
- 2 tablespoons Creole or country-style whole-grain mustard
- 1 cup dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon finely chopped flat-leaf parsley leaves
DIRECTIONS
1. Preheat the oven to 350°. Season both sides of the chicken with 1½ teaspoons of salt and the black pepper. In a large, deep, oven-safe skillet or pot set over medium-high heat, add the olive oil. Once the oil is shimmering, add the chicken thighs, skin-side down, and reduce the heat to medium. Cook until the skin is golden brown, 8 to 10 minutes. Use a metal spatula to turn the thighs over and cook until the surface of the meat pales, about 1 minute longer. Transfer the chicken skin-side up to a plate.
2. To the skillet, add the celery, onion, garlic, raisins, bay leaf, rosemary, thyme and remaining ¼ teaspoon salt. Cook, stirring often until the onions are soft, about 5 minutes. Increase the heat to medium-high and stir in the mustard, then pour in the wine. Cook until the wine is slightly reduced, 3 to 5 minutes, then add the broth and nestle the chicken thighs skin-side up into the skillet.
3. Cover the pan and braise the chicken in the oven for 25 minutes. Uncover and cook 20 minutes more. Transfer the chicken to a platter and set aside.
4. Set the skillet over medium-high heat and add the cream. Cook, stirring occasionally, until the sauce thickens, 3 to 4 minutes. Turn off the heat, remove the bay leaf, rosemary and thyme, and stir in the chopped celery leaves and parsley leaves. Spoon the sauce over the chicken and serve.
