Ina Garten’s Chicken Thighs with Creamy Mustard Sauce
Ina Garten is the BEST! She is an approachable queen that has developed so many delicious recipes that are easy and quick. This is such a great recipe, I wanted to make another batch once I was finished with this one it was so good. I changed the cooking steps a little and also added more wine. The original recipe is here if you would like to follow her instructions- I just wanted to caramelize the onions as much as possible and then also cook out the wine a little bit extra since I was adding more.
This recipe can be found in Ina Garten’s Cook Like A Pro Cookbook. (affiliate link meaning if you use that link to purchase the book, I will receive a small commission at no extra cost to you)
I served the chicken over some parmesan mashed potatoes and it was DIVINE!
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Ina Garten’s Chicken Thighs with Creamy Mustard Sauce
Ingredients
- 8 medium bone-in, skin-on, chicken thighs
- Kosher salt and fresh ground pepper
- Olive oil
- 2 large onions, thinly sliced
- 1/2 cup dry white wine
- 8 ounces crème fraîche
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
- Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat. When the oil is hot, place chicken in pan skin-side down. Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown. Flip the chicken and cook for another 15 minutes (until internal temp is 155-160°F) and then remove and set aside.
- Add onions to the pan and cook until caramelized, I let them cook for about 30 minutes. Add wine and cook until it’s almost all evaporated. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.
- Add chicken thighs back in along with juices. Sprinkle with parsley and serve hot!
