{"id":1178,"date":"2015-11-06T09:42:30","date_gmt":"2015-11-06T14:42:30","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/chicken-with-mustard-mushrooms-and-beer-sauce\/"},"modified":"2026-08-25T14:59:18","modified_gmt":"2026-08-25T18:59:18","slug":"chicken-with-mustard-mushrooms-and-beer-sauce","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/chicken-with-mustard-mushrooms-and-beer-sauce\/","title":{"rendered":"Creamy mustard and mushroom chicken thighs"},"content":{"rendered":"

\ud83c\udf57 Thighs, never breasts<\/strong><\/h3>\n

Two pounds of boneless, skinless chicken thighs. Nothing else. A breast dries out in a sauce that simmers for forty-five minutes. A thigh melts into it.<\/p>\n

And no, this is not a fast weeknight thing you throw in a pressure cooker. It is food you cook when friends are coming over. An hour and thirty-five minutes from cutting board to table, morel soak included. I own that.<\/p>\n

\ud83c\udf44 Three mushrooms in one sauce<\/strong><\/h3>\n

Dried morels rehydrated for thirty minutes in hot chicken broth, finely chopped oyster mushrooms, sliced white mushrooms. Three textures that have nothing in common, in one pot. This is where the dish is won.<\/p>\n

And the soaking broth never goes down the drain. All of it goes back into the sauce, carrying everything the morels left behind. If mushrooms are your thing, I also have my best cream of mushroom soup<\/a> and my mushroom risotto<\/a>.<\/p>\n

\ud83e\udd43 One of the first recipes on this site<\/strong><\/h3>\n

This one is among the very first recipes I ever put online, and it had not been touched since. It is where I fell in love with cooking, with food, with food photography. Everything started here.<\/p>\n

The dark rum deglaze comes from that same era. Back then I put booze in absolutely everything. The fun part with alcohol is that it adds a lot of deep flavour. This is a decadent plate. Serve it to friends with a seriously good bottle of wine and watch them lose their minds.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf57 Thighs, never breasts Two pounds of boneless, skinless chicken thighs. Nothing else. A breast dries out in a sauce that simmers for forty-five minutes. A thigh melts into it. And no, this is not a fast weeknight thing you throw in a pressure cooker. It is food you cook …<\/p>\n","protected":false},"featured_media":8942,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Creamy mustard and mushroom chicken thighs","_yoast_wpseo_metadesc":"Boneless chicken thighs simmered in a creamy Dijon mustard sauce with morels, oyster and white mushrooms, deglazed with dark 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