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.



7 comments:

  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.

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

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  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:
    http://www.hungrylittlegirl.com/1/post/2012/10/october-31st-2012.html

    I can't wait to see you there!

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

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  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

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  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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