Chicken Thighs with Creamy Mustard Sauce

I am always looking for new recipes to try when it comes to chicken. One of my favourite people to turn to is the wonderful and very talented Ina Garten. I just adore her, it is that simple. Anyone who has every watched her knows that she cooks chicken every Friday night for her husband Jeffery. So, I figure if anyone can inspire me it would be Ina. Sure enough, I received her fall newsletter and in it was a recipe for chicken thighs in a creamy mustard sauce – how bad could that be, right?

Chicken thighs in creamy mustard sauce

Here is what you will need:

  • 8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
  • Kosher salt and 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 (I used sour cream)
  • 1 tablespoon good Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1 tablespoon chopped fresh parsley
  • Cooked jasmine rice that serves four people
Perfectly delicious chicken thighs resting in the mustard sauce, ready to be served.

Here is how to make it:

  • Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  • Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
  • Add the wine, creme fraiche (or sour cream), Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve over a bed of rice or along side a salad.

For the original recipe go to

I hope this inspires you to be creative in your kitchen-enjoy!

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