Go Back
Print Recipe

Crispy Creamy Mustard Chicken

Prep Time10 minutes
Cook Time32 minutes
Total Time42 minutes
Course: dinner
Cuisine: French
Keyword: chicken thighs, creme fraiche, dijon mustard, gluten free, Onions, Parsley, white wine, whole grain mustard
Servings: 4 servings
Author: GFchow @ gfchow.com

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

For the white wine, use whatever you have open in the refrigerator.  If you don’t have any open, use a wine that you like to drink and have a glass with your meal!