Chicken Thighs with Creamy Mustard Sauce

Chicken Thighs with Creamy Mustard Sauce

The underdog of weeknight dinners: inexpensive, versatile, and tasty.

Adapted from Food Network

Ingredients

Metric System
Servings
  • 3 tsp parsley
  • 1.3 tbsp mustard
  • 1 tsp salt
  • 2 onion
  • 8 chicken
  • 3 tsp oil
  • Step 1

    Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.

    Step 2

    Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.

    Step 3

    Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

    Step 1

    Large skillet

    Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

  • 1 tbsp parsley
  • Step 2

    Large skillet

    Add mustards and salt to the skillet and stir over medium heat for 1 minute.

  • 1 tbsp mustard
  • 1 tsp mustard
  • 1 tsp salt
  • Step 3

    Large skillet

    Transfer the chicken (not the onions) to a plate and allow to rest uncovered. If the onions aren't browned, cook them for another minute.

    Step 4

    Large skillet

    Turn the chicken pieces with tongs, and add the onions to the pan, including under the chicken. Cook over medium heat for 15 minutes.

  • 2 onion
  • Step 5

    Large skillet

    Place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, or until the skin is golden brown.

  • 8 chicken
  • Step 6

    Large skillet

    Heat olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat.

  • 1 tbsp oil
  • Cheffe Logo
    Smart Cooking

    Cooking from recipes shouldn't be hard.

    Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.

    • No more timers
    • Precise ingredient quantities
    • Multitasking is a breeze
    Cheffe iOS App

    It's like cooking on auto-pilot. Try it in the app!

    What is Smart Cooking?