Polish Style Royal Chicken
Experience the regal charm of "Polish Style Royal Chicken," a hearty, flavor-packed dish inspired by traditional Polish cuisine. This recipe highlights tender, bone-in chicken thighs seared to golden perfection and simmered in a rich, velvety sauce made from heavy cream, Dijon mustard, and aromatic fresh dill. Earthy mushrooms and a touch of lemon juice complement the creamy base, creating a harmonious blend of flavors. Perfectly balanced and fit for a feast, this comforting chicken dish is easy to prepare in under an hour, making it ideal for cozy family dinners or special occasions. Serve alongside buttery boiled potatoes or fluffy rice to soak up the luxurious sauce.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic cloves (minced)
- 1 medium Yellow onion (finely chopped)
- 250 grams Button mushrooms (sliced)
- 500 milliliters Chicken stock
- 120 milliliters Heavy cream
- 1 tablespoon Dijon mustard
- 3 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice
Instructions
Pat the chicken thighs dry with a paper towel. Season them evenly with salt and black pepper.
Dredge each chicken thigh in flour, lightly coating all sides. Shake off any excess flour.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes. Flip and sear the other side for another 4 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the sliced mushrooms and cook for 5 minutes, until softened and slightly browned.
Deglaze the skillet by pouring in the chicken stock, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet and bring the liquid to a simmer. Cover with a lid and cook for 30 minutes, turning the chicken halfway through cooking.
Remove the lid and stir in the heavy cream, Dijon mustard, and lemon juice. Simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly.
Stir in the freshly chopped dill and adjust the seasoning with additional salt and pepper, if needed.
Serve the Polish Style Royal Chicken hot, garnished with extra dill if desired. This dish pairs beautifully with boiled potatoes or rice.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
