For the chicken: skinless and bone-in chicken thighs Dijon mustard olive oil onion powder garlic powder salt and pepper For the mustard sauce: chicken stock Mexican or heavy cream garlic onion flour + water oregano butter salt
Step 1: Add Dijon mustard olive oil, garlic and onion powder on to the chicken. Season with salt and pepper.
Step 2: Cook chicken thighs in a pan until crispy and cooked through. Transfer to a plate.
Step 3: Add the butter to the pan and sauté the onion and garlic.
Step 4: Pour in the chicken stock, then add oregano and the remaining Dijon mustard.
Step 5: Return chicken thighs to the pan and stir in the heavy cream and the mixture of flour + water. Simmer and adjust salt to taste.