Are you in the mood for a creamy and indulgent chicken dish that is easy to make and sure to impress? Look no further than this recipe for Chicken Thighs in a Creamy Dijon Mustard Sauce.
This recipe is perfect for a special occasion or a cozy night in for 2, it is a real crowd-pleaser. The original version of this recipe is from Ina Garten. I have made it several times and tweaked it each time until I fell in love with this version. For those of you who are weary about the mustard, I assure you, it mellows out blends beautifully.
The sauce is luscious and creamy and tangy. It has white wine, some crème fraiche and 2 types of mustard. I will tell you that the 2nd time I made it I didn’t have any Dijon mustard and it was the LAST time – Do NOT leave out the Dijon mustard.
To make these amazing chicken thighs, you’ll need a few key ingredients. Here’s what you’ll need:
- Bone-in, skin-on chicken thighs (I do not suggest breasts)
- Sliced onion
- Crème Fraiche
- Grainy mustard and Dijon mustard
- Brown sugar and honey
- Olive oil
- Salt and pepper and fresh parsley
- This dish is made start to finish on the stove-top, no oven required. Generously season the chicken thighs with salt and pepper on both sides. Heat up some olive oil in a skillet over medium heat and begin to soften the onions. Once the soften a bit, nestle the chicken around the onions, skin side down. Cook the chicken, flipping once, until it is cooked through.
- Next, transfer the chicken thighs to a baking dish and set aside. In the same skillet, add the wine, garlic, mustards, crème fraiche, sugar and honey. The sauce will thicken and become creamy and glossy.
- Serve over the chicken thighs.
what to serve with this
A classic choice is roasted vegetables, such as carrots, broccoli, or our famous green beans, which complement the rich flavors of the dish. For a lighter option, consider a simple side salad with mixed greens and a lemon vinaigrette dressing.
If you’re in the mood for something heartier, mashed potatoes or buttery egg noodles can make a comforting addition to the meal. To add a touch of sweetness, roasted sweet potatoes or a side of candied yams can balance out the savory flavors of the chicken.
For those who prefer to keep things simple, a warm piece of crusty bread is the perfect vessel for sopping up the delicious sauce. Alternatively, you can serve the chicken over a bed of quinoa or an orzo pasta for a healthy and filling meal.
CHICKEN THIGHS IN A CREAMY DIJON MUSTARD SAUCE
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Chicken thighs are nestled in between onions and cooked until golden brown. Then some white wine, crème fraiche and 2 types of mustard are added along with some honey to make a tangy creamy sauce.
- 6 Bone in Chicken Thighs
- 2 Cups Onions cut into large ringlets
- ¼ Cup White Wine
- 2 Cloves Garlic, minced or pressed
- 8 ounces Crème Fraiche (or a combination of heavy cream and sour cream)
- 2 Tablespoons Grainy Dijon Mustard
- 2 Tablespoons Smooth Dijon Mustard
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Honey
- Sea Salt and Pepper
- Olive oil
- Fresh Parsley (for garnish)
- Place the chicken breasts on a cutting board and trim off any excess skin. Pat dry with paper towels. Season liberally with salt and pepper. Turn them over and season again.
- Heat 1-2 Tablespoons olive oil in a large 12″ cast iron skillet over medium heat. Add the onions and stir to coat. Season with salt and pepper. Nestle the chicken skin side down around the onions and allow the chicken to brown for approximately 10 minutes. Turn the chicken over, shuffle the onions around and let the other side brown for another 10 minutes. Check the internal temperature and remove the chicken from the pan and to a platter when it reaches 155-160° F.
- Add the wine to the onions in the pan scraping up any brown bits from the bottom. Cook until the wine reduces, approximately 2 minutes.
- Add the garlic, mustards, crème fraiche, sugar and honey. Season with ¼ tsp of sea salt and pepper to taste.
- Whisk until smooth, creamy and thick. If serving out of the cast iron skillet, return the chicken to the pan and spoon some of the sauce on top. If serving on a platter, place some of the sauce on the bottom of the platter. Top with the chicken and spoon sauce on top.
- Garnish with parsley.