Directions
- 1Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- 2Preheat a 12-inch cast iron skillet with olive oil.
- 3Sear the chicken thighs skin-side down for 12-13 minutes until golden brown.
- 4Flip the chicken thighs and nestle handfuls of thinly sliced onions in and around the thighs.
- 5Cook for another 10-12 minutes until the chicken reaches 165°F.
- 6Remove chicken thighs to a plate and set aside.
- 7Sauté the onions for a bit longer.
- 8Deglaze the pan with a glug of white wine.
- 9Add 8 ounces of creme fraiche, 2 tablespoons of Dijon mustard, and 1 tablespoon of whole grain mustard to the pan.
- 10Whisk until well combined.
- 11Return the chicken thighs to the pan, nestling them in the sauce along with any collected juices.
- 12Heat the sauce for a couple of minutes.
- 13Top with fresh parsley and serve with mashed potatoes.
Ingredients
- 6 chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 1 glug olive oil
- 1 bowl thinly sliced onions
- 8 ounces creme fraiche
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 glug white wine
- 1 handful fresh parsley
- 1 serving mashed potatoes
Equipment
paper toweltongs12-inch cast iron skilletwooden spoonflat whisk
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