[RECIPE IN THIS DESCRIPTION] Mustard Chicken Thighs.

This dinner is really rich in flavour. You can taste the mustard but it’s not as strong as you think it would be – it’s got that delicious “restaurant meal” flavour from the simmering of the wine and they pair beautifully with some vegetables.

| The Recipe |

INGREDIENTS:
– 1/2 cup (120g) & 2 tbsp Dijon Mustard
– 1/2 tsp Paprika
– 1/2 tsp Salt
– 8 boneless, skin ON, Chicken Thighs
– 1 tbsp Oil (Coconut, Olive or Avocado)
– 1/2 tsp Dried Thyme
– 1 cup (240ml) Dry White Wine (Pinot Grigio, Sauvignon Blanc, etc)
– 1 small Onion, diced
– 3 tbsp Sour Cream

METHOD:
1. In a large bowl, add the dijon mustard, paprika, and salt. Mix to combine. Toss the chicken thighs in the mixture, coating well.
2. In a large frying pan (with a lid), over medium-high heat, add the oil and allow to heat up. Then add the chicken thighs. Brown them on one side, then flip over and brown on the other side (approx 2 minutes each side). Remove from the pan and set aside.
3. In the same pan, lower the heat to medium, add the onion and cook, stirring occasionally, until translucent. Then add the thyme, and cook until fragrant.
4. Add the chicken back to the frying pan and add the wine. Cover and simmer for 25-30 minutes, turning the chicken a few times during this time.
5. Then remove the lid and stir in the 2 tbsp of dijon mustard and sour cream. Simmer briefly before serving.

MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4.
Per Serving:

Calories: 446kcal
Fat: 27g
Protein: 34g
Net Carbs: 5g

| The Keto Kitchen |

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