The most succulent chicken thighs in town. Made creamy with Elmlea Double.
Cooking Time (Including Preparation Time): 35 Minutes
We recommend chicken thighs with the skin on to really take this dish to the next level.
Feeds: 4 People
8 Chicken Thighs
1 Brown Onion
400g of Smoked Bacon Lardons
1 Bunch of Rosemary
1 Bunch of Tarragon
3 Cloves of Garlic
250ml of White Wine
2 Tsp of Dijon Mustard
1 Pot of Elmlea Double
2 Tbsp of White Wine Vinegar
400g of Bulgur Wheat
Place the thighs on a large frying pan and cook until golden brown on one side. Flip the thighs and cook the other side so they are golden brown all over. Remove the thighs from the pan, set aside, leaving the chicken fat in the pan.
Chop your onion. First, fry the onions in the reserved chicken fat for about 5 minutes. Then, add your bacon lardon pieces. Stir until cooked through. Mince your garlic, then throw it into the pan with your rosemary sprigs. Next, pour the white wine into the pan, and allow for your ingredients to simmer in it. Stir in the Dijon mustard and 150ml of Elmlea Double along with the white wine vinegar, a pinch of salt and pepper. Stir.
Prepare your bulgur wheat (see pack instructions).
Time to bring it all together. Roughly chop your tarragon and add it to the pan with the cooked chicken thighs. Make sure to flip the thighs over every few minutes to allow them to be fully covered in the sauce.
You’re now ready to serve up the delicious MOB Mustard Chicken on a bed of bulgur wheat and enjoy!