Creamy Chicken with Kampot Peppers Mustard
Ingredients
-
Free-range chicken thigh
8
-
Unsalted butter
-
Yellow onions
2
-
Cloves of garlic
2
-
Farm cider
480 ml
-
Stock
100 ml
-
Bay leaves
2
-
Fresh thyme
5 brins
-
Crème fraîche
2 tbsp
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Kampot Peppers Mustard
2 tsp
-
Kampot Fleur de Sel
-
Black Kampot Pepper
Melt a spoonful of butter in a sauté pan. Sear the chicken thighs for 4 to 5 minutes on each side until golden brown. Remove and set aside on a plate.
Peel and thinly slice the onions. Rinse and slice the celery stalks. Sauté the vegetables over low heat in the same pan until soft. Add the minced garlic and cook for 1 more minute.
Preheat the oven to 180°C. Pour the cider into the pan and bring to a simmer. Add the broth, bay leaves, and 3 sprigs of thyme. Return the chicken to the pan, cover, and bake for 30-35 minutes.
Remove the pan from the oven and take out the chicken. Stir the crème fraîche and Kampot Peppers Mustard into the sauce. Let it simmer over low heat for 3-4 minutes until slightly thickened. Add one to two tablespoons of flour if needed. Return the chicken to the pan and coat it with the sauce. Sprinkle with the remaining thyme and freshly ground black pepper. Serve rice or mashed potatoes.
