You’ll Need
For the Chicken
650g boneless chicken thigh fillets
1 tbsp olive oil
1 tsp sweet paprika
½ tsp garlic powder
½ tsp sea salt
½ tsp black pepper
For the Mustard Gratin
150ml creme fraiche
80ml chicken stock
2 tbsp Dijon mustard
1 tsp wholegrain mustard
1 tsp Worcestershire sauce
90g Gruyère, grated
25g panko breadcrumbs
To Serve
Chopped chives
Green beans
Optional but Dangerous
Extra Gruyère
Buttery mash
A cold French lager
Method
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, paprika, garlic powder, salt and black pepper.
Air fry in a single layer for 10 minutes, turning halfway, until browned.
Whisk the creme fraiche, stock, Dijon, wholegrain mustard and Worcestershire sauce in a heatproof dish.
Add the chicken and turn every piece through the sauce.
Air fry at 185°C for 7 minutes until the sauce is hot and beginning to thicken.
Mix the Gruyère with the panko and scatter it evenly over the top.
Return to the air fryer at 200°C for 4-5 minutes until bubbling and deeply golden.
Check the thickest piece of chicken reaches 75°C.
Rest for 3 minutes and finish with chopped chives.