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Cornmeal-Crusted Chicken with Dijon Sauce and Rice

Category Main Course
Servings 2 servings
Calories 736 calories
Skill Required Basic
Duration 30 minutes

Cooking a pair of chicken thighs coated with a bit of flour and cornmeal makes them deliciously crispy on the outside, and tender on the inside, which we think is the perfect texture for thighs. Enjoy them in this savory dish, made with a rich and creamy Dijon sauce, rice, and a touch of leek.

  • 1 tablespoon cornmeal
  • 1 tablespoon flour
  • 2 boneless chicken thighs
  • 1 tablespoon vegetable oil
  • 3 garlic cloves
  • 1 leek, thinly sliced
  • 1/4 cup (65 ml) chicken stock
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons heavy cream
  • 1/4 cup (50 grams) brown sugar
  • 1/2 green chili, thinly sliced
  • 5 ounces (140 grams) rice, cooked
  • Coat the chicken thighs with flour and cornmeal.
  • Heat the vegetable oil in a skillet and add the garlic cloves. Keep them on heat for 1-2 minutes and remove them. Add the chicken thighs and cook them until golden and crispy, around 8 minutes per side.
  • Add both types of mustard and half of the heavy cream.
  • Stir and cook everything for 1-2 minutes.
  • Heat another skillet over medium heat. Add the brown sugar and melt it. Add the green chili, remaining heavy cream, and the cooked rice. Cook for 1-2 more minutes, while stirring.
  • Serve the chicken with the sauce and the rice!
Nutrition Per Serving
736 kcal
22 g
46 g
87 g