OMG you guys, this Chicken with Creamy Mustard Sauce officially makes it to my top 10 chicken recipes! They are moist, their skin is golden brown and crispy. The sauce is creamy and sweet which comes from the cooked onion. It tastes almost like honey mustard sauce.
I got the recipe from Ina Garten’s ‘Cooking Like a Pro’ cook book. I was skeptical at first, wasn’t sure if I’d like mustard with my chicken, but let me tell you, it turned out A-M-A-Z-I-N-G! The other good thing is, there are only a few ingredients; chicken thighs (or breasts), yellow onions, white wine, Dijon mustard, whole-grain mustard, salt, pepper, olive oil and crème fraîche.
Speaking of whole-grain mustard, it is prepared mustard with visible mustard seeds. If you can’t find it, look for coarse-ground mustard or stone-ground mustard. Dijon is pretty easy to find, I don’t think you’ll have problem finding it.
Next, crème fraîche.
Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat and it is soured with a bacterial culture. It’s French. So, adding it to your French vocabulary. Like me, who took French for 3 years in high school, but only managed to retain a handful of words like je t’âme (I love you), bonjour (hello), oui/non (yes/no), à table (dinner is ready) and l’addition, s’il vous plaît (check please)…. you know, all the important stuff! ha ha ha
If you can’t find it, I think regular heavy whipping cream is a good substitute for crème fraîche in this recipe, but your sauce will be thinner. Please let me know if you do so, because I haven’t tried it, the comment box is at the bottom of this page. Or you can try amazon.com, follow the link here, creme fraiche
Now, let’s cook some food!
Pat the chicken dry with paper towels. Season them with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large cast iron skillet
Turn them with tongs, cook for 10 minutes. If there’s too much oil in the pan, get the chicken out to a plate. Tilt the pan and scoop the oil out. Mine was way too much so I scooped most out.
Add the onions to the pan and put the chicken back on top. Cook another 5-10 minutes, until the onions are browned and chicken are cooked. Stir the onions occasionally.
Transfer the chicken to a plate, leave the onions in the pan. If the onions aren’t browned, cook them another minute or two.
Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, salt and pepper (to taste) and stir for a minute.
Return the chicken, skin side up, get all the juices into the skillet.
Sprinkle with chopped parsley and serve hot. Enjoy!
I really hope you give this Chicken with Creamy Mustard Sauce a try. The recipe card is below and if you have any comments or tips/tricks, please share in the comments box below.
- 8 medium bone-in, skin-on chicken thighs (or breasts)
- 2 cups yellow onions, thinly sliced (about 1½ to 2 onions)
- 2 big splashes of dry white wine
- 7-8 oz. crème fraîche
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon olive oil
- salt
- pepper
- fresh parsley, chopped (for garnish)
- Pat the chicken dry with paper towels. Season them with salt and pepper on both sides.
- Heat olive oil in a large cast iron skillet over medium heat. When the oil is hot, carefully place the chicken skin side down in one layer. Let them cook for 15-20 minutes. Do not move them, let them be. Set the timer and cut the onions, if you haven't done so or sit back and relax with a glass of wine.
- Turn them with tongs, cook for 10 minutes. If there's too much oil in the pan, get the chicken out to a plate. If there's too much oil, tilt the pan and scoop some out.
- Add the onions to the pan and put the chicken back on top. Cook another 5-10 minutes, until the onions are browned and chicken are cooked. Stir the onions occasionally.
- Transfer the chicken to a plate, leave the onions in the pan. If the onions aren't browned, cook them another minute or two.
- Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, salt and pepper (to taste) and stir for a minute.
- Return the chicken, skin side up, get all the juices into the skillet. Sprinkle with chopped parsley and serve hot. Enjoy!
For crème fraîche, I think regular heavy whipping cream is a good substitute in this recipe, but your sauce will be thinner.
Leave a Reply