Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network

Mustard lovers: Ina has a dish for YOU.

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Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN

Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings

Ingredients

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

Directions

Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.

Heat 1 tablespoon 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. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.

Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network

Two of my next favorite good ingredients are mustard dijon mustard and whole grain mustard and i use them both in my crispy chicken thighs with mustard sauce it’s really good i’ll show you how to make it so i have eight chicken thighs and i’m just gonna pat them dry

You know if they’re not dry they won’t sear properly i’m gonna season really well with salt and pepper lots of salt i’m gonna cook this in a cast iron pan which sears them really well some pepper and then i’m going to turn them over and do the same thing again

So they’re really dry on both sides let them nice and browned chicken thighs are really great cut to use they’re less expensive for starters and they actually stay really moist when you sear them so a little salt a little pepper that’s good okay now i’ve got a really big cast iron

Pan like 12 to 14 inches it’s really hot and i’m gonna put a few tablespoons of olive oil in just to sear the chicken okay skin side down put them all in and this is the key they’re going to cook for 15 minutes and don’t touch them don’t move them

And then it’ll get a really nice sear on the skin and then i’m going to flip them over that’s eight boneless chicken thighs okay 15 minutes and don’t touch them so the chicken thighs are half done they haven’t moved at all i’m going to turn them over

And cook them for 15 minutes on the other side oh look how gorgeous and brown and golden these are that’s why i call it crispy mustard chicken okay that’s eight chicken thighs turned over i have two cups of yellow onions that i sliced just put them in a round

All going to cook together all those flavors blend together make sure they’re not sitting on top of the chicken but they’re actually in the pan these are going to cook for 15 minutes onions are going to be sweet and golden and i’m going to make a sauce

Chicken and the onions are cooked i wish you could smell them it’s incredible i’m going to take the chicken out of the pan and then make the sauce aren’t they gorgeous and golden brown and the onions smell it’s just fabulous nice and browned and they’re really moist okay

So i’m gonna put a splash of white wine you know i always say use white wine that you would drink it’s only about two tablespoons and the rest you can drink for dinner i’m using pinot grigio so just stir it around the wine is going

To glaze the pan and get all those brown pan juices up and onions okay i’m going to add eight ounces of crumb fresh because of course creme fraiche makes it taste better crumb fresh has a thickness and kind of a tanginess that’s really great in this sauce and now the mustard

So i need a tablespoon of dijon mustard just like that a teaspoon of whole grain mustard and i use whole grain mustard just because it gives it more flavor but also then it looks like mustard which is great then i’m going to put in about a tablespoon of parsley

And give that whole thing a big stir this really is the easiest sauce ever okay now i’m just gonna put the chicken back in and just slide it in there any pan juices left in the plate put them all in because you don’t lose any good flavor just like that

Wow a little parsley on top and that’s it crispy chicken thighs with mustard sauce and it’s the mustard that makes the difference you