Oven baked chicken thighs with a mix of colorful veggies in a very rich Dijon mustard and sour cream sauce!
I noticed that my very best dishes are obtained when I cook in a good mood and when I improvise! Do you have the same experience?
The other day I was thinking about making lunch and I knew that I will make chicken thighs, but I didn’t know how I was going to cook them. I open my fridge, I checked my pantry and I collected a few veggies. That is one thing that I keep in my mind all the time: my husband likes everything with a lot of sauce. So, I also grubbed a box of sour cream and a jar of Dijon mustard.
What can I say: that turned out to be one of my best chicken dishes! Tender chicken on top of veggies that absorbed all the richness of the sauce.
Are you ready to find out how ridiculously easy it is to make it? Let’s do it)
Ingredients:
8-9 chicken thighs (bone in)
1 onion
1 carrot
3 medium potatoes
1 yam or small butternut squash
8 oz mushrooms
2 celery sticks
2 cups chicken broth
1 tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 cup sour cream
Olive oil
Salt, garlic powder and Weber beer chicken seasoning
Step 1
Remove the skin and excess fat from the chicken thighs, then sprinkle them with salt, garlic powder and Weber beer chicken seasoning for taste.
Step 2
Heat a couple tablespoons of olive oil and cook the chicken on both sides for about 5 minutes, then transfer the chicken to a plate.
Step 3
While the chicken is cooking, clean all the vegetables and cut them into medium pieces. Then add 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of Weber beer chicken seasoning.
Step 4
After the chicken has been transferred to the plate, add 2 cups of chicken broth, maple syrup, lemon juice, Dijon mustard and a sour cream to the pan. Give a good stir and bring the mixture to a boil.
Step 5
Lay out all the veggies in a baking dish, lay out the chicken on top of the veggies and cover everything with the sauce. Cover the baking dish with aluminum foil and bake at 400 degrees for 45-50 minutes.
Enjoy!
Notes:
You can replace the vegetables in this recipe with the vegetables you like.
- 8-9 chicken thighs (bone in)
- 1 onion
- 1 carrot
- 3 medium potatoes
- 1 yam or small butternut squash
- 8 oz mushrooms
- 2 celery sticks
- 2 cups chicken broth
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- Olive oil
- Salt, garlic powder and Weber beer chicken seasoning
- Remove the skin and excess fat from the chicken thighs, then sprinkle them with salt, garlic powder and Weber beer chicken seasoning for taste.
- Heat a couple tablespoons of olive oil and cook the chicken on both sides for about 5 minutes, then transfer the chicken to a plate.
- While the chicken is cooking, clean all the vegetables and cut them into medium pieces. Then add 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of Weber beer chicken seasoning.
- After the chicken has been transferred to the plate, add 2 cups of chicken broth, maple syrup, lemon juice, Dijon mustard and a sour cream to the pan. Give a good stir and bring the mixture to a boil.
- Lay out all the veggies in a baking dish, lay out the chicken on top of the veggies and cover everything with the sauce. Cover the baking dish with aluminum foil and bake at 400 degrees for 45-50 minutes.
- You can replace the vegetables in this recipe with the vegetables you like.
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