The Dijon and whole grain mustard adds so much flavor to this that it’s intoxicating. Let alone the fact that this is a great one skillet meal that’s quick, flavorful and fresh. You owe ir to yourself to give this a shot. The sauce lends itself to breast and legs as well.
To make this you’ll need:
Butter
Cream
White wine
Chicken stock
Chicken thighs- or breast or legs
Andouille sausage
1 onion diced
1 rib of celery diced
Parm chew
Asiago cheese
Dijon mustard
Whole grain mustard
Garlic
Green onion
Basil
Thyme
Sage
Rosemary
To season the chicken use your favorite chicken seasoning
I use:
Red jalapeño, crushed red pepper, black
Pepper, white pepper, salt, garlic, thyme, sage, paprika, onion powder, oregano
grind all together in coffee grinder
Sear chicken in cast iron skillet, with potato.
Roughly 7-8 minutes a side
Remove from pan
Add andouille and render out fat
Remove from pan
Add in onion and celery
Cook until starting to soften
Add white wine and reduce to half
Add garlic and herbs
Add chicken stock and reduce to half
Add heavy cream, mustard and seasoning with Cajun seasoning
Let simmer a few minutes, taste and adjust seasoning
Add in parm and Asiago until tightened up
Add chicken, andouille and potato back to
Pan
Bake at 400 degrees for 15-20 minutes
Enjoy, this quick and delicious hearty meal.