Pan-seared chicken thighs with beer and grainy mustard sauce from Fine Cooking Magazine, Dec 2010/Jan 2011 (page 30)

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Notes about this recipe

  • Eat Your Books

    Can substitute pork chops for chicken thighs.

  • apattin on October 31, 2019

    Meh. Maple syrup is a potent sweetener, there is too much in the recipe and overwhelms the mustard. I added 1tb extra mustard and it was still too sweet, tasted like, well, honey mustard chicken. The fish could have used lemon juice, or wine instead of beer. Easy enough to make but remember that the frying pan handle is 475 degrees hot while you prepare the sauce. Ask me how I know.

  • robm on March 28, 2012

    Try different whole grain mustards -- some are spicier than others. Zatarain's Creole Mustard is pretty flavorful! But you might also add some dry mustard powder to the recipe for some extra flavor and zip!

  • DJM on March 28, 2012

    The sauce has a nice consistency, but it was so bland. It needs something more: more mustard flavor? Maybe use Dijon and well as whole grain mustard.

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