Monday, October 29, 2012

Chicken Thighs in a Creamy Dijon Caper Sauce

A week or so ago I posted an amazing Pork recipe in my SRC reveal.  It was a recipe for Pork Chops in Mustard Sauce.  I told you guys that I loved this sauce and could see myself putting it on everything.  Well this delicious Creamy Dijon Caper Sauce I made with chicken thighs the other night was inspired by those pork chops.  I had the Mustard Sauce from the pork chop recipe on my mind when I started this dinner but  got carried away with all the other ingredients I had on hand - I kept adding just one more thing (which normally means I add one too many things.)  Every "one more thing" I added to this sauce made it that much more flavorful and I am so glad I was in that "clean out the fridge" mode because otherwise this sauce would not have been born.  I am also glad I wrote this one down because a lot of times I forget an ingredient or two in the process and then I can't share it with you guys. 
Hubby and I were basically licking the plates clean - this sauce will definitely be making a repeat appearance at our table. Of course Little Man didn't eat the "green stuff" but once I took it out he really enjoyed this dish too - he even loved the capers (there a different kind of green I guess.) Sweet Girl is such a good eater and she cleaned her plate as always. I  made one of my favorite side dishes  to go with this which is just a blend of quinoa and Basmati rice.  

Checkout this picture of these juicy chicken thighs smothered in this wonderful Creamy Dijon Caper Sauce with Spinach and Onions ....Enjoy!!!

a Mostly  Food and Crafts original
What you need:
4-6 Chicken thighs
1/2 onion, sliced
Olive oil
1/2 tablespoon butter
spinach, 2 handfuls
2 garlic cloves, minced
Salt & Pepper
1/2 cup chicken broth
1/4 Dijon mustard
2 tablespoons milk
1 1/2 teaspoons capers

What you do:
Season the chicken thighs with salt and pepper and cook in a preheated 375 degree oven for 40 minutes or until cooked through.
For the Sauce
Saute the onions in the olive oil and butter until translucent; add in the spinach, garlic, capers and season with salt and pepper, cook for about 2 minutes or until garlic becomes fragrant.  Add the chicken broth and deglaze the pan.  Add in the mustard and milk and bring to a low boil until thickened.  At this point I decided to add back in the chicken thighs along with some of the drippings from the pan  and brought it to a light boil for a few minutes.  Serve and enjoy.


  1. Oh my gosh, drool! I saw your recipe at Homemade Ginger's jamboree, and I couldn't resist checking it out. Capers, Dijon and chicken thighs? Speaking my language.

  2. Oh man I do love a good dijon sauce! I'm pretty sure I could drink this with a straw.

  3. This looks amazingly delicious!
    I would love to have you share this (or any other recipes of yours) at Wednesday Extravaganza - my Foodie link party, and maybe win a lifetime feature on my Wall of Fame! Here is the link:

    I can't wait to see you there!

  4. Thanks so much for linking up at the Ginger Jamboree! I hope to see you there next week!

  5. Danielle,
    I just love the addition of the Capers to this recipe, it will have great flavor. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen


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