Chicken Thighs in a Creamy Dijon Mustard Sauce

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. 

CHICKEN THIGHS IN A CREAMY DIJON SAUCE #chickenthighs #dinner #happilyunprocessed

CHICKEN THIGHS IN A CREAMY DIJON SAUCE #chickenthighs #dinner #happilyunprocessedI am on a Ina Garten kick right now and I already own about 6 of her cookbooks.  I decided to take a stroll through them again for some Spring type recipes.

If you’re looking for a new chicken recipe this one won’t disappoint.  It was a universal crowd pleaser in my family.  I urge you to give this a try even if you don’t think you like mustard.

I did alter the recipe a bit though after making it a few times by adding a little honey and brown sugar.  Just a tad because what goes better with mustard than honey.  Am I right?

The sauce is beautiful 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.  Do NOT leave out the Dijon mustard.

There is a balance between the creamy Dijon and the grainy mustard that is pure perfection.  One without the other just isn’t the same.

This sauce can be spooned on top of the chicken or you can add a little extra to the rice you are serving with it or potatoes.  I also like to serve some green beans along side this dish for their simplicity and they go so well with potatoes.

I like serving it straight from the cast iron skillet just for it’s pure ease and rusticness.

CHICKEN THIGHS IN A CREAMY DIJON SAUCE #chickenthighs #dinner #happilyunprocessed

 

Print

Chicken Thighs in a Creamy Dijon Sauce

CHICKEN THIGHS IN A CREAMY DIJON SAUCE #chickenthighs #dinner #happilyunprocessed

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.

  • Author: Debi
Scale

Ingredients

  • 6 Bone in Organic Chicken Thighs
  • 2 Cups Organic Onions cut into large ringlets
  • 1/4 Cup White Wine
  • 2 Cloves Organic 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic, mustards, crème fraiche, sugar and honey.  Season with 1/4 tsp of sea salt and pepper to taste.
  5. 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.
  6. Garnish with parsley.

LOOKING FOR MORE EASY CHICKEN RECIPES?

 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE CHICKEN BOARD

Print Friendly, PDF & Email

Speak Your Mind