A Review & A Twist to
Rachael Ray's Grainy Mustard Chicken Thighs
My Twists: I used a whole chicken, cut into parts instead of the thighs... & I didn't have chicken stock so i cooked the chicken neck, back & organs & then simmered in water, garlic, onion & a bouillon cube & used this liquid as my "stock"...still was delish!
Click Link above for complete recipe!
INGREDIENTS
1 1/2 pounds small potatoes, quartered
Salt and pepper
1/2 pound fresh green beans cut into thirds on an angle
1 tablespoon EVOO – Extra Virgin Olive Oil
8 boneless, skinless chicken thighs
6 tablespoons butter
4 tablespoons flour
2 to 2 1/2 cups stock
2 tablespoons honey
1 bunch parsley chopped
4 rounded tablespoons grainy mustard
TIP: This recipe can easily be made low carb with substitutions!
Potatoes → Cauliflower Florets
Flour → Almond or Coconut Flour
Honey → Sugar Sub such as Stevia & a dash of nutmeg
This was a wonderful hearty recipe & a different way to cook chicken if you are bored with your regular everyday chicken!
(I also cooked my chicken much longer in the pan than the recipes says since I used a whole chicken and I don't trust undercooked poultry!...The breasts I used were HUGE so I split them in halves)
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