I have to be honest. I was inspired by a chicken dish I would get from a mall food court. Yes, don't judge. But I promise you that it has been reimagined in the most wholesome way. For the recipe I used chicken legs, however, breast and thighs would work as well. The most important consideration to make in regards to this recipe is the quality of mustard that you use. It must be grainy and fresh. I use the brand, Moutarde De Meaux (which I adore), but a good creole mustard will do.
1 lb. chicken legs seasoned to taste 1 onion julienned 4 cloves of garlic minced 1 tbsp coconut oil 1/3C grainy mustard 1/3C raw honey 1C chicken broth 1C half and half 1/2C water 1tbsp herbs de province 1 bay leaf chopped parsley
In a large pan, heat the coconut oil. Brown the chicken legs to a caramel hue. Set the chicken legs aside. In the same pot sauté the julienned onions until translucent. Sauté minced garlic for a few minutes, careful not to brown.
To the pot add the mustard, honey, chicken broth, half and half, and water. Whisk to incorporate. We are building the sauce. Once incorporated, add the chicken legs and herbs de province back to the pot. Bring mixture to a slight boil and reduce heat to medium. Cover the pot and summer for 25-30 minutes, until chicken is cooked throughout. Garnish with fresh parsley and let rest for an additional five minutes before serving.
If you want to throw caution to the wind, replace the half and half with heavy cream, you rebel....