Chicken Thighs with Creamy Mustard Sauce


8 medium bone-in, skin-on chicken thighs (2¼ 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 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.



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