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Truffle Oil Infused Mustard Chicken with Apricots, recipe rewind because some things are too good to miss!

Spring time is just around the corner for most communities, and it has arrived for some. We are in that group, spring time is here most days. Other days we are not enjoying spring time and a fire is still being built in the wood stove first thing in the morning.

But this dish will bring spring time to your table, it is vibrant, delicious and for as easy as it is, a real show off! Plus the left over mustard will be wonderful on just about any sandwich or my favorite way, with pretzels!

Don't wait, make this soon and bring a touch of spring time to your table. And with that here is the recipe.

Truffle Oil Infused Mustard Chicken with Apricots



The other day we were shopping to find planters and what-nots for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.


Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T Dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way pretzels are delicious dipped into this stuff!

But lets get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.





















Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown other side, add apricots, reserved syrup and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.


Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

Serves 4-6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

this post shared with:
foodie friday @ rattlebridge farm

3 comments

  1. Interesting, Melynda! I'm out of truffle and will have to get some to try this recipe. It sounds great with mustard and my hubby would love it with the chicken thighs!

    ReplyDelete
  2. I've got some truffle oil I got at Homegoods, now I know what to do with it!

    ReplyDelete
  3. I have no experience with truffle oil, but I do love mustard. This looks like a delicious recipe and very beautiful too. Thanks, Rocquie

    ReplyDelete

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