These Chicken Thighs in a Creamy Mustard Sauce are delicious! This is the Barefoot Contessa’s recipe that I changed a little because of my lack of ingredients she used. Specifically, she used crème fraiche, I have a hard time finding it so I substituted it with equal parts of heavy cream and sour cream. However, if you want more tang rather than fat content from the cream, just use sour cream! Works perfectly! You can actually make crème fraiche. It is whipping cream and buttermilk that you allow to sit on your counter for 8 to 24 hours. Not having time to do that I substituted. Next time I definitely will make this with crème fraiche to check the difference.
This is really an elegant looking dish that is just so simple and fast to make! I used bone in thighs which I think add so much juiciness. Inexpensive, yet delicious, the perfect weeknight dish for your family or for a dinner party.
delicious chicken thighs in a creamy mustard sauce.
This recipe has two types of mustard, Dijon mustard which I love and a good whole grain mustard. Olive oil, sliced onions, white wine, the crème fraiche or the substitute of I mentioned and some fresh parsley make up the ingredients.
I used my carbon steel pan which I love. If you’ve seen it in other post it is the absolute best. Your food just slides around, never sticks! Mine is from QVC Geoffrey Zakarian but this is similar: https://amzn.to/3jadxlu
This is a perfect pan in my opinion, just the best size.
I served this with a simple risotto, which by the way, I made in the Instant Pot! Yes, risotto in the instant pot and it turned out great. It didn’t seem as creamy as the stovetop, but that was really ok or even better for this dish since I had this yummy mustard sauce.
Need another recipe using chicken thighs? Try https://the2spoons.com/roasted-chicken-thighs-and-creamy-white-beans/. This is a delicious recipe!
delicious chicken thighs in a creamy mustard sauce.
Here’s the simple recipe! Enjoy!
Chicken Thighs in a Creamy Mustard Sauce
Ingredients
- 8 medium bone-in, skin on chicken thighs
- salt and pepper
- good olive oil
- 2 cups halved and thinly sliced yellow onion (2 onions)
- 2 tbsp dry white wine
- 8 oz crème fraiche (substitute 4 ounces cream and 4 ounces sour cream if you can't find)
- 1` tbsp Dijon mustard
- 1 tsp whole-grain mustard
- 1 tbsp chopped fresh parsley
Instructions
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
- Add the wine, crème fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot. I served with risotto, egg noodles would be great, even mashed potatoes or rice. Bon Appetite!