Chicken fillets with beer and mustard sauce

from chef Vangelis Driskas

For 4 portions

• 1 packet of organic chicken leg fillet BIOGRECO
• 4 teaspoons finely chopped onion
• 1 clove grated garlic
• 1 cup (250 ml) of beer
• 2 tablespoons mustard
• 3-4 stalks fresh thyme or 1 teaspoon dry thyme
• 1 tablespoon honey
• Olive oil
• Salt, pepper

Directions:

Cut each chicken leg fillet in 3-4 pieces. Put 4-5 spoonfuls olive oil in a deep frying pan and sauté the onion and the garlic. Add the chicken fillets, season and sauté in high heat for a few minutes. Add the beer, the mustard, the honey and the thyme. Mix, cover the pan and leave them in low heat for 1 hour.