Time: 45 min.
Complexity: easily
Servings: 4

Chicken thighs are fried until golden brown and crispy, then the juices left in the pan along with fried onions are used to make a delicious sauce for the chicken. Pour in dry white wine, add grainy and Dijon mustard, and light crème fraîche gives the mustard a pleasant creaminess. Once the sauce is heated through, serve with the chicken, sprinkled with fresh parsley.

Ingredients:

• 8 medium chicken thighs with skin and bones (1 kg)
• High-quality olive oil
• 2 cups of onion, sliced ​​into thin half rings (2 pcs.)
• 2 tbsp. dry white wine
• 220 g crème fraîche
• 1 tbsp. quality Dijon mustard
• 1 teaspoon grainy mustard
• 1 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, white wine, whole grain mustard, Dijon mustard, crème fraîche

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Preparation:

Step 1
• Place the chicken thighs skin-side up on a cutting board and pat dry with paper towels. Sprinkle the chicken with 1.5 teaspoons of salt and 3/4 teaspoon of black pepper. Turn them over and sprinkle with another 1 teaspoon of salt.
Step 2
• In a large cast-iron skillet (30-32 cm), heat 1 tablespoon of olive oil over medium heat. When the oil is hot, place the chicken in the skillet in a single layer, skin side down. Cook over medium heat for 15 minutes, without moving the pieces, until the skin is golden brown (if the skin becomes too dark, reduce the heat).
Step 3
• Turn the chicken pieces over with tongs, add the onion to the pan, including the area underneath the chicken, and cook over medium heat for 15 minutes, stirring occasionally, until the chicken thighs are cooked through and the internal temperature reaches 150°F (68°C) to 165°F (71°C) and the onion is golden brown. Transfer the chicken (but not the onion) to a plate and let it rest while you prepare the sauce. If the onion hasn't browned, cook it for another minute.
Step 4
• Add wine, crème fraîche, Dijon mustard, grainy mustard, and 1 teaspoon of salt to the pan and stir over medium heat for 1 minute. Return the chicken to the pan, skin side up, along with any juices, sprinkle with parsley, and serve hot.

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