Chicken thighs with mustard sauce

Total time: 1hr 10m
Preparation Time: 25m

For 4 people



Nutritional Information

Contains 696 Kcal, 34g Protein, 43g Carbohydrates, 41g Fat


  • Potato mixture
  • 600 g baby potatoes, halved lengthwise
  • 2 apple, sliced
  • 1 onions, sliced
  • 2 tbsp olive oil
  • 2 tbsp coarse-grain mustard
  • 0.5 dl vegetable bouillon
  • 2 sprigs rosemary
  • a little salt
  • Chicken legs
  • 1 tbsp coarse-grain mustard
  • 1 tbsp olive oil
  • 2 garlic clove, pressed
  • 2 tbsp honey
  • 1 tsp salt
  • 4 chicken thighs (approx. 200 g each)
  • Mustard sauce
  • 0.5 tbsp butter
  • 1 shallot, finely chopped
  • 1 dl white wine
  • 1 sprig rosemary
  • 1 dl cream
  • salt to taste
  • 1 tbsp coarse-grain mustard

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  • Potato mixture

    Mix the potatoes with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
  • Chicken legs

    Mix the mustard with all the other ingredients up to and including the salt. Coat the chicken legs with the mixture, place on top of the potato mixture.
  • To bake

    Approx. 45 mins. in the lower half of an oven preheated to 220°C.
  • Mustard sauce

    Heat the butter in a pan. Sauté the shallot. Pour in the wine and cream, add the rosemary, bring to the boil, simmer over a medium heat for approx. 5 mins., stir in the mustard, season. Serve with the chicken.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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