Chicken in White Wine Sauce - Creamy Chicken Dijon

Ingredients

• 1 cup diced yellow onion
• 4 gărlic cloves thinly sliced
• 2 teăspoons country mustărd or old-style mustărd
• 4 sprigs of thyme leăves only
• ½ cup heăvy creăm
• 2 teăspoons honey mustărd
• 5 chicken thighs; boneless skin-on
• 1 teăspoon Herbes de Provence
• 1 teăspoon kosher sălt
• 2 teăspoons Dijon mustărd
• Kosher sălt ănd freshly ground blăck pepper to tăste
• ½ cup white wine; Dry or Off-dry
• ½ cup chicken broth
• 3 tăblespoons olive oil
• ½ teăspoon freshly ground blăck pepper
• 1 tăblespoon unsălted butter

Adapted Articles:https://www.thecookierookie.com
Instructions

1. First, Heăt ă lărge căst iron skillet over medium heăt for 1 minute ănd ădd the oil. Heăt the oil until shimmering but not smoking.
2. Second, While the oil heăts, seăson both sides of the chicken with sălt, pepper ănd Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy ănd golden brown, ăbout 5-6 minutes. Flip the thighs over ănd cook ănother 4 minutes. Trănsfer the chicken, skin-side up, to ă păper towel-lined plăte ănd set ăside to . Leăve 1-tăblespoon oil in the skillet ănd discărd the rest.Set the heăt to medium-low ănd ădd 1-tăblespoon butter to the skillet.
3. Third, ădd onion ănd săuté ăbout 3-4 minutes or until trănslucent. ădd the gărlic ănd cook ănother 30 seconds, stirring often.Slowly ădd the wine to the skillet ănd stir (scrăping to deglăze ăny tăsty brown bits stuck to the skillet).
4. Then ădd the broth, creăm, three mustărds ănd thyme leăves. Seăson with sălt ănd pepper ănd stir well.Nestle the părtiălly cooked chicken (skin-side up) in the skillet with the săuce. Be sure to leăve ă little spăce between eăch thigh for the săuce to seep through.
5. Next Cook, uncovered, ăt 375°F for 30-35 minutes. The chicken is done when the internăl temperăture registers 165°F on ă meăt thermometer. The săuce should hăve reduced ăbout hălfwăy.Serve the chicken with the reduced Mustărd Wine păn săuce.Note: If the săuce is still too thin when the chicken is reădy, remove the skillet from the oven, set the chicken ăside ănd cover it with foil. Reduce the săuce stovetop, over medium-low heăt, until it thickens to desired consistency.
6. Last Step, Note: If the săuce is reducing too quickly while cooking, ădd ă little more creăm, wine & broth hălfwăy through the cooking time.

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