Ingredients
8 chicken thighs skinless boneless
2 onions sliced
3 carrots sliced diagonally
1 cup chicken broth
1/4 cup chopped parsely
2 tbs Dijon mustard
2 tbs Meaux mustard
2 tsp vegetable oil
1/2 tsp dry thyme
1 tbs flour
1 tbs butter
salt and pepper to taste
Preparation
Marinate the chicken in a small bowl with 1 tsp of the parsely, the 2 mustards and salt and pepper for about an hour. in a large pan heat half of the vegetable oil and brown the chicken on each side for a few minutes. Set aside. add the rest of the oil to the pan as well as the onions the thyme and carrots and cook for 4 minutes. Add the broth and the chicken bring to a boil cover and let simmer for 10-15 minutes. In the meantime in a small bowl whip butter and flour. Take half of the liquid from the chicken and mix it with the flour mixture until it is creamy and then add the whole thing into the pan, mix well. Add the remainder of the parsley. Serve over rice and enjoy!
