Dijon Chicken Delight

Ingredients List

• 1 ½ pounds skin-on, bone-in chicken thighs

• 1 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1/4 cup plus 1 tablespoon Dijon mustard, divided

• 1 medium yellow onion, sliced

• 3/4 cup white wine

• 3/4 cup chicken broth

• 1/3 cup heavy cream

• 1 large bay leaf

• 5 sprigs fresh thyme

Cooking Instructions

Prepare all ingredients. Preheat the oven to 350°F (175°C).

Season the chicken thighs generously with salt and pepper. In a large, oven-safe skillet, heat oil and butter over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin turns golden, about 3-4 minutes. Flip the thighs, brush with 1 tablespoon of Dijon mustard, and continue cooking until the other side is golden, another 3-4 minutes. Remove the chicken and set it aside on a plate.

Lower the heat to medium and add the sliced onions along with the remaining 1/4 cup of Dijon mustard to the skillet. Stir frequently, cooking until the onions are nearly translucent and evenly coated in mustard, about 4 to 5 minutes. Pour in the wine and use a wooden spoon to loosen any browned bits from the skillet's bottom. Increase the heat to medium-high, bringing the mixture to a boil. Let it simmer for about 3 minutes until the sauce reduces slightly and the alcohol scent dissipates. Stir in the broth, heavy cream, bay leaf, and thyme.

Place the chicken back into the skillet, skin-side up, and cover. Transfer the skillet to the preheated oven and bake until the chicken is fully cooked, with no pink remaining near the bone and the juices running clear, about 15 to 20 minutes. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.

Editor's Note

Nutritional Information (per serving)