A creamy chicken braise with mushrooms, Dijon mustard, broth, and cream.
350 gChicken thighs
80 gCream
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25 gButter
240 gMushrooms
120 gOnion
1 cupChicken Broth
30 gDijon mustard
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Butter with Onion until the surface is browned.
Stir in Dijon mustard and cook for 1 minute.
Pour in Chicken Broth and Mushrooms and bring to a steady simmer.
Braise for 40 minutes until the chicken thighs is tender.
Stir in Cream, then season with Salt and Black Pepper.