Chicken Thighs with Creamy Mustard Sauce
Bone-in thighs in a single skillet — the kind of dinner you'd serve company without telling them how easy it was.
Ingredients
SERVES
4
Preparation
- Sprinkle the chicken evenly with salt and pepper.
- Heat the olive oil in a large 12-inch cast-iron skillet over medium heat. 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.
- 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°F and the onions are browned.
- Transfer the chicken to a plate and allow to rest uncovered.
- To the skillet, add the wine, crème fraîche, True's mustard, salt, and pepper 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.
