A warm & hearty meal for all seasons👌🏻

  • 1Kg Chicken thigh fillets 
  • 2 Tbsp Whole grain mustard
  • 3 cloves garlic- crushed
  • Salt & pepper
  • Rosemary sprigs
  • Thyme sprigs
  • Dried Italian herb mix
  • Dried rosemary
  • Dried thyme

  1. In a oven proof skillet heat a little oil, searing off the outside of fillets. Do not cook all the way.
  2. Season with salt & pepper also adding the crushed garlic and mustard and mix to coat the chicken.
  3. Add remaining herbs. Cover the skillet and place into the oven for approx 10-12mins or until chicken is cooked. 
  4. Serve immediately with roasted vege or my potato & bean warm salad as a delicious side dish.

NOTE: if you will like to make a gravy using the juices from the cooked chicken simply remove chicken and place skillet on medium heat. Dissolve approx 1TBSP of cornflour in 1/3cup water and pour into skillet using a whisk to help thicken. Add a little milk while continuing to whisk till desired consistency. Pour over chicken.

Absolutely delicious! 

2 thoughts on “‘Twice’ cooked chicken thigh fillets!

  1. Looks amazing can’t wait to try this, Hun so after u cook the chicken and placed it in the oven so once it’s all done is that when I can take out the chicken and then use the same skillet to make the gravy?


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