Crispy Chicken Thighs with Creamy Mustard Sauce

65 mins
Serves 1
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Directions

  1. 1Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
  2. 2Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
  3. 3Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
  4. 4Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat.
  5. 5Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat.
  6. 6Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat.
  7. 7When the oil is hot, place chicken in pan skin-side down.
  8. 8When the oil is hot, place chicken in pan skin-side down.
  9. 9When the oil is hot, place chicken in pan skin-side down.
  10. 10Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown.
  11. 11Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown.
  12. 12Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown.
  13. 13Flip the chicken and cook for another 15-20 minutes (until internal temp is 165°F) and then remove and set aside.
  14. 14Flip the chicken and cook for another 15-20 minutes (until internal temp is 165°F) and then remove and set aside.
  15. 15Flip the chicken and cook for another 15-20 minutes (until internal temp is 165°F) and then remove and set aside.
  16. 16Add onions to the pan and cook until caramelized and jammy, about 20-30 minutes.
  17. 17Add onions to the pan and cook until caramelized and jammy, about 20-30 minutes.
  18. 18Add onions to the pan and cook until caramelized and jammy, about 20-30 minutes.
  19. 19Add wine and cook until it’s almost all evaporated.
  20. 20Add wine and cook until it’s almost all evaporated.
  21. 21Add wine and cook until it’s almost all evaporated.
  22. 22Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined.
  23. 23Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined.
  24. 24Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined.
  25. 25Salt to taste.
  26. 26Salt to taste.
  27. 27Salt to taste.
  28. 28Add chicken thighs back in along with juices.
  29. 29Add chicken thighs back in along with juices.
  30. 30Add chicken thighs back in along with juices.
  31. 31Sprinkle with chives and serve hot over creamy mashed potatoes or whatever you’re into!
  32. 32Sprinkle with chives and serve hot over creamy mashed potatoes or whatever you’re into!
  33. 33Sprinkle with chives and serve hot over creamy mashed potatoes or whatever you’re into!

Ingredients

  • 8 medium bone-in, skin-on, chicken thighs
  • 8 medium bone-in, skin-on, chicken thighs
  • 8 medium bone-in, skin-on, chicken thighs
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • fresh ground pepper
  • fresh ground pepper
  • fresh ground pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 2 large onions, thinly sliced
  • 2 large onions, thinly sliced
  • 2 large onions, thinly sliced
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 7 ounces crème fraîche
  • 7 ounces crème fraîche
  • 7 ounces crème fraîche
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons whole-grain mustard
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons chives, finely chopped
  • 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.