Put chicken on cutting board and dry with paper towels. Sprinkle
both sides with salt, pepper and herb de Provence.
Heat oil in a 12 inch cast-iron skillet over medium heat. When hot,
place chicken in, skin side down. Cook for 15 minutes without moving
until skin is golden brown. Turn over with tongs, add onions and
mushrooms and cook until thighs are cooked to 160 deg and onions
are browned, around 15 minutes.
Add wine, creme fraiche, dijon, whole-grain mustard and 1 tsp. salt to
skillet and stir over medium heat for one minute. Return chicken to
pan with juices, sprinkle with parsley, cover with sauce and serve.
This was really good!!
Originally Submitted
10/1/2024
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