Mob's Mustard Chicken

Press GO to unleash the Mob step by step feature.

Step 1.

Place the thighs on a large frying pan and cook both sides until golden brown. Remove the thighs from the pan and set aside, leaving the chicken fat in the pan.

Step 2.

Chop your onion and fry in the reserved chicken fat for about 5 minutes.

Step 3.

Add your bacon lardon pieces, stirring until cooked through.

Step 4.

Mince your garlic and add to the pan with your rosemary sprigs. Pour the white wine into the pan and allow your ingredients to simmer away.

Step 5.

Stir in the Dijon mustard and double cream along with the white wine vinegar, a pinch of salt and pepper. Give it a good stir.

Step 6.

Prepare your bulgur wheat.

Step 7.

Time to bring it all together. Roughly chop your tarragon and add it to the pan with the cooked chicken thighs. Make sure to flip the thighs over every few minutes to allow them to be fully covered in the sauce.

Step 8.

You’re now ready to serve up the delicious MOB Mustard Chicken on a bed of bulgur wheat. Enjoy!

We recommend chicken thighs with the skin on to really take this dish to the next level.

8 Chicken Thighs
1 Brown Onion
400g Smoked Bacon Lardons
Bunch of Rosemary
Bunch of Tarragon
3 Cloves of Garlic
250ml White Wine
2 Tsp Dijon Mustard
150ml Double Cream
2 Tbsp White Wine Vinegar
400g Bulgur Wheat