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Cornmeal-Crusted Chicken with Dijon Sauce and Rice

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Adjust Servings:
1 tablespoon cornmeal
1 tablespoon flour
2 chicken thighs
1 tablespoon vegetable oil
3 garlic cloves
1 leek , thinly sliced
¼ cup chicken stock
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
2 tablespoons of heavy cream
¼ cup brown sugar
¼ green chili , thinly sliced
5 ounces of rice , cooked

Nutritional Information

736 kcal
87 g
46 g
22 g

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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.





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!

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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