Directions
- 1Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
- 2Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat.
- 3When the oil is hot, place chicken in pan skin-side down.
- 4Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown.
- 5Flip the chicken and cook for another 15-20 minutes (until internal temp is 165°F) and then remove and set aside.
- 6Add onions to the pan and cook until caramelized and jammy, about 20-30 minutes.
- 7Add wine and cook until it’s almost all evaporated.
- 8Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined.
- 9Salt to taste.
- 10Add chicken thighs back in along with juices.
- 11Sprinkle with chives and serve hot over creamy mashed potatoes or whatever you’re into!
Ingredients
- 8 medium bone-in, skin-on, chicken thighs
- Kosher salt
- fresh ground pepper
- 1 tablespoon Olive oil
- 2 large onions, thinly sliced
- 0.5 cup dry white wine
- 7 ounces crème fraîche
- 1 tablespoon Dijon mustard
- 2 teaspoons whole-grain mustard
- 2 tablespoons chives, finely chopped
Equipment
large (11-12 inch) skilletpaper towels
Tips
- Pat chicken dry with paper towels for crispy skin.
- Cook chicken skin-side down for 15 minutes without moving for golden brown skin.
- Cook onions until caramelized and jammy, about 20-30 minutes.
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