Chicken Thighs with Creamy Mustard Sauce
A rich flavorful sauce takes Pasture Primes juicy, NON GMO chicken thighs to a new level.
- 8 mdeium Bone-in Chicken Thighs (2 1/4 pounds approx.)
- Kosher Salt
- Ground Black Pepper
- 2 Cups thinly sliced onion
- 2 TBSP dry white wine
- 8 ounces creme fraiche (or sour cream)
- 1 TBSP Dijon mustard
- 1 TBSP whole-grain mustard
- 1 TBSP chopped fresh parsley
Pat chicken thighs dry with paper towels and set skin side up on cutting board.
Sprinkle thighs with 1 1/2 teaspoons salt & 3/4 teaspoons pepper on both top & bottom sides.
Heat 1 TBSP olive oil in large cast iron skillet over medium heat.
When oil is hot, place thighs skin side down in one layer
Cook for about 15 minutes without moving, until skin is golden brown. (If skin is getting too brown, reduce temperature)
Turn chicken with tongs and add onions to pan, including under the chicken.
Cook over medium heat for another 15 minutes, stirring the onions occasionally until the temperature of the thighs reaches 155-160 degrees and onions are browned.
Transfer chicken (not the onions) to a plate to rest, while making the sauce.
If onions aren't browned, cook them for another minute or so.
Add wine, creme fraiche, Dijon mustard, whole-grain mustard & 1 teaspoon salt and stir over medium heat for 1 minute.
Return chicken to pan, skin side up along with any juices, sprinkle with parsley and serve hot.
*From Ina Garten