Barefoot Contessa Recipe #38 Chicken Thighs with Creamy Mustard Sauce

This recipe can be found in Cook Like a Pro, pg. 91

I had off from work on Monday, so I was asked to make dinner. Of course, I obliged. Usually, when it’s my turn to make dinner, I get to decide the meal from scratch entirely. But not Monday. I already the main ingredients to work with: chicken thighs. So, naturally, I seized the opportunity to cross another Barefoot Contessa recipe off the list.

Using the Master Recipe Index, I quickly found a recipe that would work. It was even better because we had nearly everything to make it. I only had to purchase one ingredient. Score! The creamy mustard sauce recipe calls for two types of mustard. One of which is one my family doesn’t really use. The amount in the recipe was only a teaspoon, so I opted to leave out the whole grain mustard entirely. But, you wouldn’t know the difference anyway.

This recipe cooked up nice and quick and was packed with so much flavor thanks to the Grey Poupon dijon mustard. The sauce was creamy despite not having any dairy product. This meal serves a crowd and it will definitely be a crowd-pleaser!

Overall the cooking time was off from what the recipe said it would be. I’ve found this to be typical of Barefoot Contessa recipes. However, in this case, I think it was due to the fact that I had really GIANT chicken thighs to cook. I had to spread them over two pans! They were so large and there was so many!

But, I just adjusted the recipe to compensate for the large number of thighs and went with it! This dish has so many different flavors that it will leave you wanting to have seconds…maybe even thirds.

I made dessert, too! That was the original plan for Monday. Just make a dessert. I chose to do something I’d never done before and make meringue. Check back tomorrow to see how they turned out!


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