Chicken Thighs with Creamy Mustard Sauce

 

Reviews are great on this! Ina Garten on Food Network.  I did not change much except the creme fraiche; I used sour cream cause what I had in frig and champagne vinegar in place of white wine.  I forgot the parsley; I often do, but would make the dish more visual. The sauce seemed a little oily, but with a quick stir it is fine. I made this early in the day; so I reheated the sauce in the microwave and heated chicken separate in the microwave and finished under the broiler. I served with the sauce on the side. The mustard sauce is superb! Put a serving in freezer and hope will be fine... A few weeks later; freezing was a success...!😀

Ingredients:

• 8 medium bone-in, skin-on chicken thighs (2 1/4 pound)
• salt and pepper
• good olive oil
• 2 cups sliced onion
• 2 tablespoon dry white wine (I used champagne vinegar)
• 8 ounces creme fraiche ( I used sour cream)
• 1 tablespoon Dijon
• 1 teaspoon whole-grain mustard (I used Trader Joe brand)
• 1 tablespoon chopped fresh parsley

Directions:

Pat dry the chicken thighs and sprinkle 1 1/2 teaspoon salt and 3/4 teaspoon pepper. Turn over and sprinkle 1 more teaspoon salt.

Heat 1 tablespoon olive oil in large skillet over medium heat. 

When oil is hot, place the chicken in one layer with skin-side down. Cook 15 minutes without moving. I did check to make sure not too hot halfway through. 

Turn the thighs over and add the onions to the pan and stir to create even layer along side and under chicken. Cook for 15 minutes; stirring occasionally until the thighs are cooked 155-160 degrees and the onions are browned.

Transfer the chicken; not the onions, to a plate and allow to rest uncovered.

If onions are not browned enough; cook for another minute.

Add the wine, creme fraiche, Dijon mustard, whole-grained mustard and 1 teaspoon salt to the skillet and stir over medium heat for one minute. 

Return the chicken, skin side up and juices to the skillet and sprinkle with parsley.

I served a salad with chopped apple and a little Cheddar and Tuscan Roasted Potatoes with Lemon (blog: 11/10/2020 label: potatoes). The potatoes by the way I had froze in proportions. They were great and better than the commercial potatoes bought frozen. I use parchment paper incased in foil; making little packets.