Preparation time: 20΄
Cooking time: 1 hour
For 4 persons
Ingredients
For the chicken
4 chicken thigh
100 gr. butter (softened)
80 gr. Mustard Mild KYKNOS
60 gr. Mustard Ηot KYKNOS
Leaves from 2 sprigs rosemary (finely chopped)
1 tbsp. paprika (flaked)
For the sauce
50 ml olive oil
5 large onions (sliced)
80 ml grape molasses
Juice of 1 orange
Juice of 1 lemon
40 gr. Mustard Mild KYKNOS
2 sprigs of rosemary
Salt, Freshly ground pepper
Preparation
For the chicken
In a bowl, add the chopped rosemary, Mustard Mild KYKNOS and Mustard Ηot KYKNOS, butter, paprika, salt and pepper. Wearing gloves, mix the ingredients until a smooth paste is formed. Gently pull the skin off the drumsticks to create a “pocket” and fill with enough of the mustard mixture. Repeat the process with the rest of the ingredients and place the thighs in a single layer in a pan.
For the sauce and baking
In a large non-stick pan, heat the olive oil. Add the onions, season with salt and pepper and saute for 6΄- 8΄ until soft.
Add the grape molasses, the juices (orange, lemon) and the Mustard Mild KYKNOS and mix well.
Transfer the sauce to the pan, place the sprigs of rosemary, cover with the lif and bake in a preheated oven at 180°C fan, for 50’ – 60’.
We serve the food with fried carrot sticks.