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"The belly rules the mind."--Spanish Proverb

Crispy Chicken Thighs with Mustard Sauce Recipe

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This recipe for Crispy Chicken Thighs with Mustard Sauce is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 medium bone-in, skin-on chicken thighs (2 ¼ lbs.)
kosher salt and freshly ground black pepper
olive oil
2 c. halved and thinly sliced yellow onions (2 onions)
2 tbsp. dry white wine
8 oz. Creme Fraiche
1 tbsp. dijon mustard
1 tsp. whole-grain mustard
1 tbsp. chopped fresh parsley

Directions:
Directions:
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.

Heat one 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 155º to 160º 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, crème fraiche, dijon mustard, whole-grain mustard, and one 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.

Personal Notes:
Personal Notes:
Serves 8.

 

 

 

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