This recipe was created by one of our staff members. It is very easy to make and can be served as a main dish with a side of vegetables and rice, or as a sandwich filler.
2 lbs. of boneless chicken thighs (about 4 big thighs)
3 Tbsp. grainy mustard (such as Dijon)
2 Tbsp. olive oil
2 Tbsp. sake or white wine
1 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
Mix all the ingredients in a bag and rub them using your hands (you can also mix everything together in a bowl or flat dish; cover before marinating). Let marinate at least one hour or overnight.
When you’re ready to cook the chicken, heat a frying pan and sauté skin parts first, on medium heat. When browned, sauté the other side on medium-to-low heat. Make sure the chicken is cooked thoroughly before serving.
Serve the chicken with a side of plain rice (white or brown) or mashed potatoes, plus a side of steamed vegetables, such as broccoli, cauliflower, carrots or asparagus. It can also be served as a sandwich, on your favorite crusty bread.
If you’re not a fan of dark meat, you can substitute it with chicken breast; use the same amount of chicken that the recipe calls for (2lbs.). Place the chicken between two pieces of waxed paper, plastic wrap or in a plastic bag and pound gently with the flat side of a meat mallet. Flattening the chicken will help it cook more evenly.