Portly Cooks | Devilled Chicken Thighs

Here’s another simple dinner, it doesn’t look all that pretty but it tastes fantastic and after a long day that’s all that matters.

  • 2 Chicken Thighs (boneless)
  • Baguette
  • Salad Leaves
  • 100ml Red Wine
  • 20ml Double Cream
  • 2 tsp English Mustard

Cook the chicken thighs in a large heavy bottomed pan until crispy. Remove and rest, deglaze the pan with the wine and add the other ingredients. Reduce sauce by about half and then while the sauce reduces, slice the chicken into strips and put onto the baguettes. Top with the sauce and serve.



One Comment Add yours

  1. The sauce makes it scrumptious. 🍁🍂🌾

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