Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 2 tablespoons (30g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) whole grain mustard
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (15g) chopped fresh parsley, for garnish

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear the other side for 3-4 minutes. Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
  4. Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly (about 2 minutes). Add chicken broth, Dijon mustard, and whole grain mustard. Whisk to combine.
  5. Return chicken to the skillet, skin-side up, nestled in the sauce. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is cooked through and reaches an internal temperature of 165°F (74°C) (about 20-25 minutes).
  6. Remove chicken from the skillet and set aside. Stir in heavy cream to the sauce. Simmer gently for a few minutes, until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
  7. Spoon sauce over the chicken. Garnish with fresh parsley.