Braised Chicken in Creole Orange Mustard Sauce

 

This was an ornery one to photograph, but let me tell you, it may just be the best thing I’ve made this year. Braised chicken thighs in a creamy creole mustard sauce with carrots, celery, raisins, onions and oh-so wonderful spices. This recipe was inspired by a memory from Brigtsen’s Restaurant in New Orleans.

I always find myself making Cajun and Creole dishes this time of year. I blame it on an October trip we took to New Orleans a few years ago, which ended up to be an incredible culinary event. We spent five glorious days sampling specialities like Central Market muffalettas, beignets at Cafe du Monde, turtle soup at a local joint off Bourbon Street and dining at a few of the most famous restaurants in the city. All were remarkable and left us with memories that will last us for the rest of our lives.

We loved New Orleans so much that we had planned a return visit the next Fall. The plan was to take in some of the less famous spots and substitute with restaurants that the local crowd frequented. We’ve never made it back because that next year Katrina hit.

One of the highlights of our trip was a visit to Brigtsen’s restaurant. They’ve turned an old house into one of the finest restaurants in New Orleans. Chef Frank Brigtsen’s food is first class, five star incredible and the dining experience leaves you with a cozy, comfort food, home cooked meal feel…in a very upscale way. Thinking back about that evening, the food, the charming staff that treated us like family, I wanted to recreate the experience at home.

Searching the internet, I combined a couple recipe ideas that landed on our table as this.

5.0 from 1 reviews

Braised Chicken in Creole Orange Mustard Sauce
 
Author:
Recipe type: Entree
Cuisine: Creole
Serves: 4
Ingredients
  • 8 chicken thighs
  • 1¾ teaspoons salt, divided
  • 1 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 celery stalks with a few leaves, sliced into ¼-inch pieces, plus 1 tablespoon finely chopped celery leaves
  • 1 large sweet onion thinly sliced
  • 6 garlic cloves, thinly sliced
  • ¼ cup raisins
  • 1 bay leaf
  • 1 rosemary sprig
  • ½ t. thyme
  • 1 T. whole grain mustard
  • 1 T. country style whole grain mustard with horseradish
  • (or 2 tablespoons Creole mustard)
  • ⅛ t. Pure Orange Oil
  • 1 cup dry white wine
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 tablespoon finely chopped flat-leaf parsley leaves
Instructions
  1. Preheat the oven to 350°.
  2. Season both sides of the chicken with 1½ teaspoons of salt and the black pepper. In a large, deep, oven-safe skillet or pot set over medium-high heat, add the olive oil. Once the oil is shimmering, add the chicken thighs, skin-side down, and reduce the heat to medium. Cook until the skin is golden brown, 8 to 10 minutes. Use a metal spatula to turn the thighs over and cook until the surface of the meat pales, about 1 minute longer. Transfer the chicken skin-side up to a plate.
  3. To the skillet, add the celery, onion, garlic, raisins, bay leaf, rosemary, thyme and remaining ¼ teaspoon salt. Cook, stirring often until the onions are soft, about 5 minutes. Increase the heat to medium-high and stir in the mustard, then pour in the wine and orange oil.
  4. Cook until the wine is slightly reduced, 3 to 5 minutes, then add the broth and nestle the chicken thighs skin-side up into the skillet.
  5. Cover the pan and braise the chicken in the oven for 25 minutes. Uncover and cook 20 minutes more. Transfer the chicken to a platter and set aside.
  6. Set the skillet over medium-high heat and add the cream. Cook, stirring occasionally, until the sauce thickens, 3 to 4 minutes. Turn off the heat, remove the bay leaf, rosemary, and stir in the chopped celery leaves and parsley leaves. Spoon the sauce over the chicken and serve.

Braised Chicken in Creole Orange Mustard Sauce…It’s What’s for Dinner. 

On this day..

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Comments

  1. says

    Oh my some dishes are so difficult! But that doesn’t distract me at all. It’s all about the food, the photography of it is just a bonus. I love the dish you put it in. I just bought some similar ones at Pier 1. Recipe looks delish.

    • Lea Ann says

      Well isn’t that interesting. I bought those dishes at Pier 1 about 10 years ago. I’ve broken 2. I’m going to run over there and see if they’re the same. I’d love to replace the missing dishes.

  2. says

    This looks fantastic Lea Ann and you photographed it beautifully. We love Creole food as well. And I’m crazy about mustard in anything. I can see why you rate this 5 star.

    You brought back great memories for me of turtle (it was legal there) that we used to get in the islands.
    Sam

    • Lea Ann says

      I agree about the mustard Sam… I didn’t run out and buy creole mustard for this, just used a combination of two of the scores of mustard jars that live on my refrigerator shelf.

  3. says

    Oh my – this sounds so flavorful! Don’t you just love plumped up raisins in a savory dish? And I love that you used the orange oil in your creole sauce – what a great sounding sauce! I think you did a good job photographing it, too. It’s funny how some of our most fabulous tasting dishes have faces only a mother could love. ;-)

    • Lea Ann says

      Yes, I love plump raisins. That oil sure comes in handy, especially when you don’t have an orange around to zest and juice. And LOL, love the “faces only a mother could love”. I’ll be using that one next time instead of “ornery”.

  4. says

    Never mind the pic, you had me at creole orange mustard sauce! Adding the ingredients to my shopping list as soon as I finish this comment.

      • says

        Yay!

        Made it Saturday night and it was very tasty. Forgot the raisins, but added carrots and green peppers. My dear wife forbade the heavy cream, but the sauce held up fine without it. Will be making this again.

        • Lea Ann says

          I’m so glad you let me know. You must try the raisins next time. They’re a pleasant surprise in the whole works. I’m glad to hear that sauce held up without the cream …. couldn’t you have just snuck a little in?? :)

  5. says

    Sounds really good LA, especially when you say it may be the best of the year. It’s always a high when you can create something and have it turn out so well.

    • Lea Ann says

      I wish I would have created this one … just a combination of a couple recipes. It was good Larry, you should give it a try.

  6. says

    We’ve only been to New Orleans once and it was such a wonderful experience. Dining was so amazing and the sights beautiful. This sounds like a wonderful, Cajun dish!

    • Lea Ann says

      That mustard sauce was amazing! I’m really loving braised/slow cooked chicken dishes these day. So flavorful.

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