Citrus Chicken Thighs With Mustard Vinaigrette Recipes

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

ROAST CHICKEN WITH MUSTARD VINAIGRETTE

Steps:

• To make chicken:
• Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
• Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
• Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

CHICKEN THIGHS WITH MUSTARD-CITRUS SAUCE

Steps:

• Mix lemon juice, Worcestershire sauce, 1 Tbls. garlic and 2 Tbls. honey in a plastic bag. Add chicken. Marinate in fridge for one hour.
• Warm oil in a large skillet. Remove thighs from marinade. Pat them dry and sprinkle with salt and pepper. Brown chicken on all sides about 10 minutes. Remove chicken from pan and add shallots, remaining garlic and crushed red pepper. Saute 2 minutes. Return chicken to pan; add juice and broth. Simmer turning once, until chicken is cooked through, about another 10 minutes.
• Remove chicken to plate. Add mustard, zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.

CITRUS CHICKEN THIGHS WITH MUSTARD VINAIGRETTE

Steps:

• 1. For the Chicken & Marinde: Preheat oven to 350 degrees F. In a small bowl, whisk all ingredients above for the citrus marinade. Rub over chicken thighs and under the skin. Sprinkle salt and pepper over each thigh. Drizzle the chicken with canola oil. Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear. For the Salad & Vinaigrette: Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.

SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
• Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
• Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
• Drizzle sauce over veggies and chicken.

CITRUS CHICKEN THIGHS WITH MUSTARD VINAIGRETTE RECIPE - (4.8/5)

Steps:

• For the Chicken & Marinde: Preheat oven to 350 degrees F. In a small bowl, whisk all ingredients above for the citrus marinade. Rub over chicken thighs and under the skin. Sprinkle salt and pepper over each thigh. Drizzle the chicken with canola oil. Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear. For the Salad & Vinaigrette: Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.