Chicken Thighs with Creamy Mustard Sauce | Recipe Cart
4.8 (168) Export 8 ingredients for grocery delivery Step 1 Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels.
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Cooking tools:
- Cast iron skillet
- Tongs
- Cutting board
- Paper towel
- Plate
- Measuring spoon
- Stove
- Spoon
Ingredients
- 8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
- Kosher salt
- freshly ground black pepper
- Good olive oil
- 2 cups halved and thinly sliced yellow onions (2 onions)
- 2 tablespoons dry white wine
- 8 ounces creme fraiche
- 1 tablespoon good Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon chopped fresh parsley
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