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 Chicken Highs in Mustard and Lemon Sauce Recipe
The most delicious thing in this dish is a mustard-lemon sauce in which chicken thighs are stewed. Very aromatic, sweet-sour-sharp, velvety, enveloping each piece of meat. There are no onions or garlic in the sauce, so the dish is suitable for a holiday or for a romantic meeting.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For this dish, I buy a ready-made semi-finished chicken thigh without skin and bones. Wash each thigh and cut it in half. Season each piece with salt and pepper.
    For this dish, I buy a ready-made semi-finished chicken thigh without skin and bones. Wash each thigh and cut it in half. Season each piece with salt and pepper.
  2. Leave the preparation for the future dish for 20-30 minutes to salt.
    Leave the preparation for the future dish for 20-30 minutes to salt.
  3. Prepare the ingredients for the mustard-lemon sauce. The amount of sauce depends on how much you want to cook it. Adjust the acid to taste, too. Someone likes the taste of lemon, and someone will seem sour. So use water or broth to dilute the lemon juice.
    Prepare the ingredients for the mustard-lemon sauce. The amount of sauce depends on how much you want to cook it. Adjust the acid to taste, too. Someone likes the taste of lemon, and someone will seem sour. So use water or broth to dilute the lemon juice.
  4. Combine the ingredients in a bowl. Add 0.5-1 teaspoon of sugar to balance. I do not add salt yet, the thighs are already salty, and the sauce itself can be salted during cooking. I also added 0.5 tsp of turmeric (it is not in the photo). I wanted the sauce to be yellow. Taste it, the sauce should be pleasant to the taste, sweet and sour and sharp.
    Combine the ingredients in a bowl. Add 0.5-1 teaspoon of sugar to balance. I do not add salt yet, the thighs are already salty, and the sauce itself can be salted during cooking. I also added 0.5 tsp of turmeric (it is not in the photo). I wanted the sauce to be yellow. Taste it, the sauce should be pleasant to the taste, sweet and sour and sharp.
  5. In a preheated frying pan, quickly fry the pieces of thighs.
    In a preheated frying pan, quickly fry the pieces of thighs.
  6. Pour the sauce into the pan, turn down the heat and simmer the thighs in the sauce under the lid for 20-25 minutes. The sauce covered the chicken pieces in half, so I turned them to the other side during cooking.
    Pour the sauce into the pan, turn down the heat and simmer the thighs in the sauce under the lid for 20-25 minutes. The sauce covered the chicken pieces in half, so I turned them to the other side during cooking.
  7. At the end, dilute the starch with two tablespoons of water, pour into the pan and gently mix. The starch will tighten the sauce, it will become thicker and stick to the pieces of meat.
    At the end, dilute the starch with two tablespoons of water, pour into the pan and gently mix. The starch will tighten the sauce, it will become thicker and stick to the pieces of meat.
  8. When serving, sprinkle with herbs, chili rings and toasted sesame seeds. Bon Appetit!
    When serving, sprinkle with herbs, chili rings and toasted sesame seeds. Bon Appetit!
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