Pecan Mustard Chicken

sam's seafood grill

©2024

AuthorDartagnan

"preparing your own Honey Dijon Mustard and Pecans are the key ingredients to this amazing recipe!"

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Yields1 Serving
PREPARE TOASTED PECANS & HONEY MUSTARD IN ADVANCE
 ¼ cup Sweet Fire Toasted Pecans
 ¼ cup Pecan Honey Mustard
MARINADE
 1 cup Buttermilk, ice cold
 ½ cup Champagne
 2 tbsp Lemon Juice, fresh squeezed
 1 tsp Cayenne Pepper, ground fine
END OF MARINADE
 2 tsp Counter Seasoning
 2 tsp Herbs de Provence
 8 Chicken Thighs
 ¼ cup Pecan Oil, Olive Oil or Butter
 2 large Leeks, sliced
 1 cup Champagne
 1 cup Heavy Cream
 Salt Flakes and Coarse Madagascar Pepper to taste
 ¼ cup Chives in varying lengths
1

Prepare Pecan Honey Mustard and Toasted Pecans.

2

Place meat in marinade. Marinade 45 minutes. Remove from marinade, rinse and dry well. Season with Counter Seasoning and Herbs de Provence.

3

Heat medium skillet until to Leindenfrost effect (water bubbles, dance in pan, not evaporate. When ready, add oils and bring to shimmer. Season chicken with Counter Seasoning and black pepper, brown on each side for about 5-7 minutes until golden brown.

4

Remove just chicken to plate. Add leeks to reheated skillet and allow to brown for about 5 minutes until golden, not carmelized.

5

Remove leeks and set aside. Adding a couple of teaspoons more oils if pan seems dry.

6

Pan reheated, add Champagne or white wine and clean pan, pulling up anything stuck. Simmer for 1 minute. Add the cream and stir in the honey mustard. Stir until smooth and thickened to cover the back of a metal spoon, simmering for 1 minute.

7

Return the chicken and liquids to pan and spoon sauce over. Simmer for 3-4 minutes. Don’t overcook.

8

Plate chicken, top with reheated leeks then sauce.

9

Garnish with pecans and fresh chives.

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Ingredients

PREPARE TOASTED PECANS & HONEY MUSTARD IN ADVANCE
 ¼ cup Sweet Fire Toasted Pecans
 ¼ cup Pecan Honey Mustard
MARINADE
 1 cup Buttermilk, ice cold
 ½ cup Champagne
 2 tbsp Lemon Juice, fresh squeezed
 1 tsp Cayenne Pepper, ground fine
END OF MARINADE
 2 tsp Counter Seasoning
 2 tsp Herbs de Provence
 8 Chicken Thighs
 ¼ cup Pecan Oil, Olive Oil or Butter
 2 large Leeks, sliced
 1 cup Champagne
 1 cup Heavy Cream
 Salt Flakes and Coarse Madagascar Pepper to taste
 ¼ cup Chives in varying lengths

Directions

1

Prepare Pecan Honey Mustard and Toasted Pecans.

2

Place meat in marinade. Marinade 45 minutes. Remove from marinade, rinse and dry well. Season with Counter Seasoning and Herbs de Provence.

3

Heat medium skillet until to Leindenfrost effect (water bubbles, dance in pan, not evaporate. When ready, add oils and bring to shimmer. Season chicken with Counter Seasoning and black pepper, brown on each side for about 5-7 minutes until golden brown.

4

Remove just chicken to plate. Add leeks to reheated skillet and allow to brown for about 5 minutes until golden, not carmelized.

5

Remove leeks and set aside. Adding a couple of teaspoons more oils if pan seems dry.

6

Pan reheated, add Champagne or white wine and clean pan, pulling up anything stuck. Simmer for 1 minute. Add the cream and stir in the honey mustard. Stir until smooth and thickened to cover the back of a metal spoon, simmering for 1 minute.

7

Return the chicken and liquids to pan and spoon sauce over. Simmer for 3-4 minutes. Don’t overcook.

8

Plate chicken, top with reheated leeks then sauce.

9

Garnish with pecans and fresh chives.

Pecan Mustard Chicken
IngredientsDirections