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Mustard Chicken — Primal Provisions Pick of the Week

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This is a recipe is from our Primal Provisions collection.

To make this dish dairy free, omit the sour cream.

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  • 8 chicken thighs, (bone in, skin on)
  • 3 tbsp butter
  • kosher salt to taste
  • pepper to taste
  • 2/3 c. whole grain mustard
  • 1/2 c. dijon mustard
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 4 sprigs fresh thyme
  • 1/2 c. sour cream
  • 1 c. chicken stock


  1. Season the chicken with salt and pepper to taste.
  2. Preheat the oven to 350’.
  3. Heat 3 tbsp butter over medium-high heat in a Dutch oven or an oven-proof pan with a lid.
  4. Add the chicken and brown on both sides, working in batches if needed.
  5. Remove the chicken and set aside.
  6. Add the thyme, onion and bell pepper to the pan and sauté for about 5 minutes.
  7. Stir in the 1 c. chicken stock and 1/2 c. sour cream.
  8. Mix the two mustards together and brush the mustard on the chicken thighs.
  9. Then add the chicken to the pan and cook in the oven for about an hour, or until cooked through.

Makes 8 chicken thighs

Carbs: 8g per chicken thigh


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Click the button below to download a printable copy of this recipe: 

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