A Mustard Chicken Saute

Food discoveries sometimes come from necessity.

What if you thought that you had plenty of one thing to use for dinner and then the hour for preparation is upon you and, kerblam…what you thought you had isn’t what you have at all and what you thought you were having for dinner takes a new direction.

Take this chicken dinner, for instance.

You think you have bone in chicken thighs.
You don’t.

You think you have mushrooms.
You don’t.

You think you’re making a hunter’s style chicken dish.
Apparently not.

You’re making this.

A Mustard Chicken Saute

4 large boneless chicken thighs, cut in large pieces
A couple of good swirls of extra virgin olive oil
Coarse salt and freshly ground black pepper
1-½ tsp dried summer savory
½ large Vidalia onion, sliced very thin
A big spoonful of garlic confit
½ cup dry white wine
1 cup water
A nice tablespoonful Dijon mustard
A handful of chopped fresh parsley

Heat a cast iron skillet over medium high heat and put a couple of swirls of extra virgin olive oil in. when it looks wavy add the onions and cook, stirring til they are golden brown.

Remove them from the pan and swirl a bit more olive oil in. Then add the chicken, season with coarse salt and freshly ground black pepper and cook fast. Do a good sprinkle of summer savory and add the onions back and the spoonful of garlic confit. Stir really well, add the water and the dry white wine and bring to a boil. Sprinkle a little all purpose flour over and stir well.

As the sauce thickens, add a nice spoonful of Dijon mustard (not too much) and let sauce cook til flavors blend. Fling a bit of chopped fresh Italian parsley over the top and serve big spoonfuls.

This will serve 2 generously.

A Mustard Chicken Saute