Crispy Creamy Mustard Chicken
Crispy Creamy Mustard Chicken is a simple, one-pan recipe that makes it an easy weeknight dinner. But don’t let that fool you. There are complex flavors going on in this pan. The creme fraîche is the secret ingredient that brings luxuriousness to this gem. It makes Crispy Creamy Mustard Chicken a decadent and impressive dish that can easily be served at a dinner party.
Jump to RecipeIngredients
Organize all of the ingredients – chicken thighs with bone-in and skin-on that have been seasoned with kosher salt and black pepper on both sides, sliced onions, white wine, Dijon and grainy mustards, creme fraîche, and parsley for garnish.
Cooking the Chicken
Heat 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. Take a sneak peak after 10 mins and carefully lift a piece or two of chicken with tongs to make sure the skin is browning but not burning. (If the skin gets too dark, turn down the heat.) Turn chicken over to skin side up and then add the onions to the pan. Move the chicken around so that the pieces are mostly on top of the onions.
Continue cooking over medium heat, nudging the onions around occasionally. Cook chicken for another 15 minutes or until the thighs are 155 to 160 degrees (approx. 30 mins total) and the onions are browned. If the thighs are on the large side you may need to cook for an additional 5 mins and conversely if they’re on the smaller side they may only need 25 mins total cooking time. Once chicken is cooked, remove from the pan (leaving the onions behind) and place on a plate uncovered, skin-side up while making the sauce.
Making the Creamy Mustard Sauce
Cook the onions for another minute if they haven’t browned sufficiently. Once the onions have browned, add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and salt to the skillet and stir. Simmer over medium-low heat for 1-2 minutes until sauce is combined and heated through.
Crispy Creamy Mustard Chicken
Now you have two options: 1) You can return the chicken to the pan as I did, skin side up, and sprinkle with parsley OR 2) Transfer sauce to a medium-sized platter, place the chicken pieces on top of the sauce, and garnish. Either way, serve chicken hot and enjoy with rice or mashed potatoes to soak up the sauce!
Crispy Creamy Mustard Chicken
Ingredients
- 8 chicken thighs bone-in, skin-on trimmed, pat dry and both sides seasoned with kosher salt and black pepper (approx. 1 1/4 – 1 1/2pounds)
- 1/4 teaspoon Kosher salt
- 2 tablespoons olive oil
- 1 large onion cut in half through the root, skin peeled, thinly sliced (approx. 2 cups)
- 2-3 tablespoons dry white wine not cooking wine
- 8 ounces creme fraiche (greek yogurt or heavy cream can be used as a substitute)
- 1 tablespoon good Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Heat 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. Take a sneak peak after 10 mins and carefully lift a piece or two of chicken with tongs to make sure the skin is browning but not burning. (If the skin gets too dark, turn down the heat.)
- After 15 minutes, add the onions to the pan and then flip the chicken pieces to skin side up and place chicken so that the pieces are mostly on top of the onions. Continue cooking over medium heat, nudging the onions around occasionally. Cook chicken for another 15 minutes or until the thighs are 155 to 160 degrees (approx. 30 mins total) and the onions are browned. If the thighs are on the large side you may need to cook for an additional 5 mins and conversely if they're on the smaller side they may only need 25 mins total cooking time.
- Once chicken is cooked, remove from the pan (leaving the onions behind) and place chicken on a plate uncovered, skin-side up while making the sauce.
- Cook the onions for another minute if they haven't browned sufficiently.
- Once the onions have browned, add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1/4 teaspoon salt to the skillet and stir. Simmer over medium-low heat for 1-2 minutes until sauce is combined and heated through.
- Now you have two options: 1) Return the chicken to the pan, skin side up, and sprinkle with parsley OR 2) Transfer sauce to a medium-sized platter, place the chicken pieces on top of the sauce, and garnish.
- Either way, serve chicken hot and enjoy with rice or mashed potatoes to soak up the sauce!
Notes
Recipe from Ina Garten of The Food Network.
If you like this recipe, you may also like these other GFchow recipes. Crispy Harissa Chicken Thighs, Dijon Cognac Beef Stew, and Lemony Chicken with Artichokes and Gruyere.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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