Crispy Chicken Thighs with Creamy Mustard Sauce
Crispy Chicken Thighs with Creamy Mustard Sauce
Ingredients
- 8 bone-in, skin-on chicken thighs, medium
- kosher salt, as needed
- fresh ground pepper, as needed
- 1 tablespoon olive oil
- 2 onions, large, thinly sliced
- 1/2 cup dry white wine
- 7 ounces crème fraîche
- 1 tablespoon Dijon mustard
- 2 teaspoons whole-grain mustard
- 2 tablespoons chives, finely chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with kosher salt and fresh ground pepper on both sides.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat until the oil is hot and shimmering. Carefully place the seasoned chicken thighs in the pan, skin-side down.
⏱️ 2 min
- 3
Cook the chicken over medium heat for 15 minutes without moving, allowing the skin to become deeply golden brown and crispy.
⏱️ 15 min
- 4
Flip the chicken thighs and continue to cook for another 15-20 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer. Once cooked, remove the chicken from the skillet and set it aside on a plate, reserving any accumulated juices.
⏱️ 20 min
- 5
Add the thinly sliced onions to the same pan, utilizing the leftover chicken fat. Cook the onions over medium heat, stirring occasionally, until they are deeply caramelized and jammy. This process will take approximately 20-30 minutes.
⏱️ 25 min
- 6
Pour the 1/2 cup of dry white wine into the pan with the caramelized onions. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until almost all of the wine has evaporated.
⏱️ 5 min
- 7
Reduce the heat to low. Add the 7 ounces of crème fraîche, 1 tablespoon of Dijon mustard, and 2 teaspoons of whole-grain mustard to the pan. Stir until all ingredients are well combined and the sauce is smooth. Taste the sauce and add additional salt as needed.
⏱️ 3 min
- 8
Return the cooked chicken thighs to the pan, along with any reserved juices. Gently nestle them into the creamy mustard sauce. Sprinkle with the 2 tablespoons of finely chopped chives. Serve hot, ideally over creamy mashed potatoes or your preferred accompaniment.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Thighs with Creamy Mustard Sauce
- 8 bone-in, skin-on chicken thighs, medium
- kosher salt, as needed
- fresh ground pepper, as needed
- 1 tablespoon olive oil
- 2 onions, large, thinly sliced
- 1/2 cup dry white wine
- 7 ounces crème fraîche
- 1 tablespoon Dijon mustard
- 2 teaspoons whole-grain mustard
- 2 tablespoons chives, finely chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with kosher salt and fresh ground pepper on both sides.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat until the oil is hot and shimmering. Carefully place the seasoned chicken thighs in the pan, skin-side down.
⏱️ 2 min - 3
Cook the chicken over medium heat for 15 minutes without moving, allowing the skin to become deeply golden brown and crispy.
⏱️ 15 min - 4
Flip the chicken thighs and continue to cook for another 15-20 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer. Once cooked, remove the chicken from the skillet and set it aside on a plate, reserving any accumulated juices.
⏱️ 20 min - 5
Add the thinly sliced onions to the same pan, utilizing the leftover chicken fat. Cook the onions over medium heat, stirring occasionally, until they are deeply caramelized and jammy. This process will take approximately 20-30 minutes.
⏱️ 25 min - 6
Pour the 1/2 cup of dry white wine into the pan with the caramelized onions. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until almost all of the wine has evaporated.
⏱️ 5 min - 7
Reduce the heat to low. Add the 7 ounces of crème fraîche, 1 tablespoon of Dijon mustard, and 2 teaspoons of whole-grain mustard to the pan. Stir until all ingredients are well combined and the sauce is smooth. Taste the sauce and add additional salt as needed.
⏱️ 3 min - 8
Return the cooked chicken thighs to the pan, along with any reserved juices. Gently nestle them into the creamy mustard sauce. Sprinkle with the 2 tablespoons of finely chopped chives. Serve hot, ideally over creamy mashed potatoes or your preferred accompaniment.
⏱️ 5 min