By Angelika Hanna
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Yield: 4 servings
Cuisine: North American/Canadian
Author: Angelika Hanna / Zest4Food
- 4 medium chicken thighs, bone in, skin on (the skin prevents the chicken from drying out; remove it after the chicken is cooked if you don’t like to eat the skin)
- Extra virgin cold-pressed olive oil
- 2 medium cooking onions, thinly sliced
- 2 tbsp dry white wine (or more if you like your sauce more liquid)
- 8 oz creme fraiche
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp Dijon mustard
- 1 tsp whole-grain mustard
- 2 tbsp chopped fresh parsley or 2 ice cubes frozen fresh parsley
- Rinse your chicken thighs and pat them dry with paper towels.
- Season each side with salt and pepper.
- In a medium frying pan, heat some olive oil over medium-high heat.
- Add the chicken skin-side down in one layer and cook over medium heat for 15 min without moving until the skin is golden brown.
- Turn the chicken, add the onions, and cook over medium heat for 15 min, stirring the onions occasionally, until the thighs are cooked through and the onions are browned.
- Transfer the chicken to a plate.
- If the onions are not browned yet, cook them for a few min longer until they are brown.
- Add the wine, the creme fraiche, both types of mustard.
- Stir to combine and cook for 1 min while stirring.
- If you choose to remove the chicken skin, do it now at this point.
- Return the chicken with its juices to the frying pan.
- Taste for more salt and pepper.
- Add the parsley and cook for another couple of min until the frozen parsley is defrosted. Stir to combine.
Serve with pasta. I used quinoa fusilli.