I honestly don’t even know where to start when it comes to this amazing recipe. One thing that I do know is that ‘chicken thighs with creamy mustard sauce’ will become a monthly staple in my house. For a recipe that only has 9 ingredients, this dish packs a HUGE flavor punch. At first, I wasn’t too sure about it because my husband isn’t the biggest mustard fan. But as I started to build the sauce and get a feel for the flavors, I knew that it would be something he enjoyed.
While you do see the term ‘mustard’ in the recipe title, the flavor of the sauce isn’t overpowered by it. It could be that the usage of crème fraîche tames the sharpness of the two mustards. Once you try this recipe, there is no going back. You will want to get a piece of bread and sop up all of that sauce off of your plate. I promise I won’t tell if you end up actually doing it.
Chicken Thighs with Creamy Mustard Sauce
8 medium bone-in skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onion (2 onions)
2 tablespoons dry white wine
8 ounces crème fraîche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1.5 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle with one more teaspoon of salt.
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 pain, 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.
Add the wine, crème fraîche, 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.
Like seriously, can this recipe get any easier? Ina Garten is a genius, and this cookbook is a must have for your at-home library. She takes the simplest of ingredients and turns them into very elegant dishes. I paired this dish with tricolor quinoa and spicy/sweet carrots.