This delicious chicken dish is wonderful to serve on one of these cold nights! Creamy and a little bit decadent
Chicken Thighs with Creamy Mustard Sauce
8 bone-in skin-on chicken thighs
extra virgin olive oil
salt & fresh ground pepper
10 sprigs of fresh thyme
2 Spanish onions
1/4 cup white wine
1/4 cup chicken stock
1 cup sour cream
2 tablespoons Guldens Spicy Brown Mustard
Season the chicken thighs with salt and fresh ground pepper. Heat a large cast-iron skillet on medium-high heat. Drizzle in a little extra virgin olive oil. Place the chicken thighs skin-side down in skillet. Cook 15 minutes without touching the thighs lowering the heat if necessary to prevent them from browning too quickly. Meanwhile trim the thyme; reserve 1 tablespoon. Slice the onions in half and then into thin slices. Place onions & thyme in a bowl and toss with a little salt & fresh ground pepper. Turn the chicken over in the skillet and add the onions, tucking onions in-between chicken thighs. Cook another 15-20 minutes until chicken is no longer pink in the center. Remove the chicken from the skillet and continue to cook the onions for a few more minutes until nice and tender and caramelized. Add the white wine, chicken stock, sour cream and spicy brown mustard. Stir to incorporate. Tuck the chicken thighs back in the sauce and heat a few more minutes. Sprinkle the remaining thyme on top. Best served with a side of mashed potatoes or rice to sop up all that delicious creamy mustard sauce! Serves 4-6.
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