CHICKEN WITH CREAMY MUSTARD SAUCE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Cuisine: French
Serves: 4
Ingredients
  • 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)
Instructions
  1. Pat the chicken dry with paper towels. Season them with salt and pepper on both sides.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the chicken to a plate, leave the onions in the pan. If the onions aren't browned, cook them another minute or two.
  6. Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, salt and pepper (to taste) and stir for a minute.
  7. Return the chicken, skin side up, get all the juices into the skillet. Sprinkle with chopped parsley and serve hot. Enjoy!
Notes
Look for coarse-ground mustard or stone-ground mustard if you can't find whole grain mustard.
For crème fraîche, I think regular heavy whipping cream is a good substitute in this recipe, but your sauce will be thinner.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chicken-with-creamy-mustard-sauce/