Honey Mustard Chicken thighs is a very popular recipe. Everyone has his own version! Here my way with juniper berries, bay leaves, carrot sticks and snow peas. Considering the sweetness of the honey, the right amount of chili pepper helps to balance the final taste.
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- 6 chicken thighs
- 3 shallots
- 10 baby carrots
- 10 snow peas
- 1/3 cup (110 g) honey
- 1/3 cup (80 g) Dijon mustard
- 2 bay leaves
- 4 chili peppers
- 3 juniper berries
- 2 tbsp extra virgin olive oil
- 1 bottle (350 ml) amber beer
- 2 tbsp unsalted butter
- to taste table salt
FIRST STEPS
First, peel and slice finely the shallots, and reduce carrots into sticks. After that, crush juniper berries and slice chili peppers. Finally, pour 2 tbsp of butter and 1 tbsp extra virgin olive oil into a saucepan or a thick-bottomed heavy pot and place over medium/low heat.
SAUTEED VEGETABLES
When the butter is completely melted, pour shallots, carrots, juniper berries, bay leaves, and chili peppers into the pan and sauté them until translucent but still in shape. Finally, pour the vegetables into a bowl.
SEARED CHICKEN
Melt honey and Dijon mustard into warm beer. After that add another tbsp of olive oil into the pan and sear chicken thighs until golden on all their sides. Pour the beer, and honey, and mustard mixture into the spaces between the chicken thighs. Cook high heat a couple of minutes, then low the heat and add carrots and shallots.
HONEY MUSTARD CHICKEN THIGHS
Cover the saucepan leaving a space with a wooden spoon, then set the flame to let the sauce gently simmering. Cook 1 hour more, stirring occasionally and flipping the chicken thighs after 30 minutes. If the sauce becomes too thick, add a few spoons of warm vegetable broth or water. Meanwhile, the honey mustard is cooking, reduce snow peas into slices and add them in the pan 20 minutes before the chicken is ready.Finally, salt as needed, cook a couple of minutes more and serve hot.
TAKE A LOOK AT THIS
SAUTEED CREAMY MUSHROOMS with milk and mustard sauce
PRINTABLE VERSION
- 6 chicken thighs
- 3 shallots
- 10 baby carrots
- 10 snow peas
- 1/3 cup (110 g) honey
- 1/3 cup (80 g) Dijon mustard
- 2 bay leaves
- 4 chili peppers
- 3 juniper berries
- 1 bottle (350 ml) amber beer
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- to taste table salt
- FIRST STEPS
First, peel and slice the shallots, and reduce carrots into sticks. After that, crush juniper berries and slice chili peppers. Finally, pour 2 tbsp of butter and 1 tbsp of olive oil into a saucepan or a thick-bottomed heavy pot and place over medium/low heat. - SAUTEED VEGETABLES
When the butter is completely melted, pour shallots, carrots, juniper berries, bay leaves, and chili peppers into the pan and sauté them until translucent but still in shape. Finally, pour the vegetables into a bowl. - SEARED CHICKEN
Melt honey and Dijon mustard into warm beer. After that add another tbsp of olive oil into the pan and sear chicken thighs until golden on all their sides. Pour the beer, and honey, and mustard mixture into the spaces between the chicken thighs. Cook high heat 2 minutes, then low the heat and add carrots and shallots. - HONEY MUSTARD CHICKEN THIGHS
Cover the saucepan leaving a space with a wooden spoon, then set the flame to let the sauce gently simmering. Cook 1 hour more, stirring occasionally and flipping the chicken thighs after 30 minutes. If the sauce becomes too thick, add a few spoons of warm vegetable broth or water. Meanwhile, the honey mustard is cooking, reduce snow peas into slices and add them in the pan 20 minutes before the chicken is ready.Finally, salt as needed,Serve hot. 
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