Creamy creole mustard chicken
This is a deliciously savory dish that could quickly become your go-to weeknight comfort meal. Juicy chicken thighs are seasoned and seared to perfection, then finished with a silky, creamy Creole mustard sauce that practically sends each bite to heaven. The grits are stone-ground and slow-cooked, and with a splash of rich whipping cream they turn utterly divine.
Chicken:
3 pounds of boneless, skinless chicken thighs
Salt
Pepper
Cajun seasoning
3 cloves of garlic, chopped
1 small onion, chopped
3/4 cup dry white wine (such as vermouth)
1/2 cup chicken broth
1/2 cup Creole mustard
1/4 cup chopped fresh parsley
1tsp fresh thyme leaves
1 tsp chopped fresh sage
Grits:
3 cups stone-ground grits
3 cups chicken broth
1/2 tbsp chopped fresh sage
1 tsp salt
1/2 cup heavy whipping cream (maybe a splash more)
3 tbsp unsalted butter
1 tbsp fresh chopped parsley
1/2 tsp of black pepper or to taste
Directions:
Season your chicken, I don’t measure this part but I sprinkle salt, pepper and Cajun seasoning such as Slap Ya Mama or Tony’s Chachere's.
Allow it to sit for around 30 minutes.
Preheat oven to 350 degrees.
In a large heavy bottom skillet, melt 1/3 cup of butter over medium heat.
Add chicken and brown until cooked through on each side. Remove from skillet and set aside.
Melt remaining butter in the same skillet, keeping heat on medium high.
Add onion, cook for about 2 minutes.
Add broth, mustard, cream, parsley, thyme and sage.
Stir to combine and cover with a lid.
Cook Grits:
In a medium saucepan, heat broth on medium heat until it starts to simmer.
Slowly add in your grits, sage, thyme and salt.
Cook while occasionally stirring— they can stick easy!
Cook for 30 minutes
Stir in cream, butter, parsley, pepper. Test for any additional seasonings you may want to add.
Serve chicken over grits with mustard sauce.
Enjoy!