Ina’s Chicken Thighs & Creamy Mustard Sauce

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


  1. Rinse your chicken thighs and pat them dry with paper towels.
  2. Season each side with salt and pepper.
  3. In a medium frying pan, heat some olive oil over medium-high heat.
  4. 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.
  5. 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.
  6. Transfer the chicken to a plate.
  7. If the onions are not browned yet, cook them for a few min longer until they are brown.
  8. Add the wine, the creme fraiche, both types of mustard.
  9. Stir to combine and cook for 1 min while stirring.
  10. If you choose to remove the chicken skin, do it now at this point.
  11. Return the chicken with its juices to the frying pan.
  12. Taste for more salt and pepper.
  13. 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.



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