• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks

    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.

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks


    If you like this recipe, please click here, leave a comment and vote 5 stars!
    A simple action to help the growth of this blog. 🙂

    honey-mustard-chicken-thighs

    • 6 chicken thighs
    • 3 shallots
    • 10 baby carrots
    • 10 snow peas
    • ⅓ cup (110 g) honey
    • ⅓ 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

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks

    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.

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks

    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.

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks

    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 with chili peppers and carrot sticks

    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.

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks

    TAKE A LOOK AT THIS

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    PRINTABLE VERSION

    HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks
     
    Print
    Prep time
    1 hour 40 mins
    Total time
    1 hour 40 mins
     
    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.
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Entree
    Cuisine: International
    Serves: 6
    Ingredients
    • 6 chicken thighs
    • 3 shallots
    • 10 baby carrots
    • 10 snow peas
    • ⅓ cup (110 g) honey
    • ⅓ 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
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. aligncenter size-full" title="HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks" alt="HONEY MUSTARD CHICKEN THIGHS with chili peppers and carrot sticks" />
    3.5.3208

     

    « PAPPA AL POMODORO HISTORY AND RECIPE - Tuscan tomato and bread soup
    BASIL PESTO recipe and history »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme