Chicken Thighs with Mustard Cream Sauce

Using the cast iron skillet makes the skin on these chicken thighs so crispy. The sauce is really rich and tangy. What makes this chicken thighs mustard cream sauce recipe special is that it uses 2 types of mustard.

I served this with roasted fingerling potatoes and a salad from the garden. Enjoy!

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Chicken Thighs with Mustard Cream Sauce

Chicken thighs with a creamy mustard sauce.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 8 chicken thighs-bone in and skin on
• Kosher salt and pepper
• Olive Oil
• 2 onions-thinly sliced
• 2 tbsp white wine
• 8 oz crème fraiche or sour cream
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp parsley-chopped

Instructions

 

• Pat chicken dry with paper towels. Sprinkle liberally with salt and pepper on both sides.
• Heat 1 Tablespoon in a large cast iron skillet over medium heat. Add chicken to pan skin side down and don't overcrowd your pan. Cook for 20 minutes without moving, until skin is browned. Turn down the heat if your chicken is getting too dark.
• Remove chicken and add sliced onion. Then add chicken uncooked side down back to pan nestling into the onion, cook for 20 more minutes. Stir the onions occasionally so they don't burn.
• Cook until the chicken registers 155-160 degrees. If the onions aren't browned remove the chicken to a plate and cover with foil. Continue cooking the onions for a couple more minutes.
• Add wine, crème fraiche, Dijon, whole grain mustard and 1 teaspoon salt to skillet. Stir to combine over medium heat and if the sauce is too thick add a little milk to thin it out. Cook for a couple of minutes.
• Add chicken along with the juices back to the skillet, skin side up. Garnish with parsley and serve.

Keyword cast iron skillet, chicken thighs, main dish, stovetop