2023-09-15 12:15:00
To the thighswithout skin, you will pass them through flour and then seal on all sides in a pan with a splash of olive oil. Once golden, set aside. In the same pan place a onion cut in julienne, once soft deglaze a glass of white wine.
Put the thighs back and when the alcohol evaporates add 350 cc of cream, 1 tablespoon mustard Dijon (or common), sal, pepper y 1 heaped tablespoon of honey. Cook over medium-low heat until the chicken is cooked. Finish with chopped parsley.
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