Chicken Thighs with Mustard Sauce
- Jenna Burk
- Nov 17, 2018
- 1 min read
- 8 bone-in, skin-on chicken thighs
- salt and pepper
- olive oil
- 1 onion, thinly sliced
- 1/4 cup dry white wine
- 8 oz creme fraiche
- 1 T. Dijon mustard
- 1 T. stone ground mustard
- 1 T. parsley
Pat chicken thighs dry with a paper towel. Salt and pepper both sides of the chicken. Add oil to a frying pan and heat. Place chicken skin side down for 15 minutes without moving the chicken. Flip chicken over and add onions under the chicken, cook for another 15 minutes. Remove chicken from the pan and add the wine, stir everything together. Add creme fraiche and mustards, stir everything until well combined. Add the chicken back into the pan and top with parsley.
