|Truffle Oil Mustard Chicken with Apricots|
The other day we were shopping to find planters and "whatnots" 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 let's 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 (see above)
flour for sprinkling, approximately 1/4 c cup
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.
Brown the 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.
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foodie friday @ rattlebridge farm