Creamy mustard and mushroom chicken thighs

  • Preparation 40 min
  • Refrigeration 3 to 4 days
  • Cooking 55 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 2 cups (500 ml) chicken broth
  • 1 oz (30 g) dried morels
  • 2 tablespoons (30 ml) butter
  • 2 lb (900 g) chicken thighs, boneless and skinless
  • Salt and ground pepper
  • 1 Spanish onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 8 oz (227 g) oyster mushrooms, chopped
  • 8 oz (227 g) white mushrooms, sliced
  • Olive oil
  • 1/4 cup (60 ml) dark rum
  • 1/2 cup (125 ml) Belgian style blond ale
  • 3 teaspoons (15 ml) cornstarch diluted in 3 teaspoons (15 ml) cold water
  • 1/2 cup (125 ml) 15% country-style cream
  • 3 teaspoons (15 ml) Dijon mustard
  • Leaves from 2 fresh thyme sprigs
  • Egg noodles

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Preparation

  • Remove the morels from their packaging and rinse them quickly and gently under cold water to clean them. Bring the chicken broth to a boil then remove from heat. Add the morels in the broth and leave for 30 minutes to rehydrate them.
  • In a large pot, melt the butter at medium-high heat. Sear the chicken on all sides, about 5 minutes total. Season with salt and pepper. Remove chicken then set aside.
  • Add the onion, garlic, fresh mushrooms and a good drizzle of olive oil, then cook for 3 minutes while stirring regularly. Deglaze with the rum and scrape the bottom to get all those flavors! Add the chicken back.
  • Add the broth with morels, beer, cornstarch mix, cream, Dijon mustard and the thyme leaves. Season with salt and pepper then stir well.
  • Lower heat slightly, cover then simmer for 30 minutes. Stir halfway through.
  • Remove lid, crank heat to mid-high and bring to a boil. Simmer at big boil for about 10-15 minutes to reduce, stir delicately. Verify the chicken doneness before removing pan from heat: internal temperature should reach 175°F (80°C).
  • Serve on egg noodles with green beans, sweet peas or snow peas!