| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
- Kosher salt and freshly ground black pepper
- Good olive oil
- 2 cups halved and thinly sliced yellow onions (2 onions)
- 2 tablespoons dry white wine
- 8 ounces creme fraiche
- 1 tablespoon good Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 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 155 to 160 degrees 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, creme fraiche, Dijon mustard, whole-grain mustard, and 1 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 591 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 208 mg |
| Sodium | 917 mg |
| Serving Size | 1 of 4 servings |
| Calories | 591 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 208 mg |
| Sodium | 917 mg |
Reviews
As said below in other reviews, this was easy to make and really satisfying . I substituted mustard seeds, which I popped in advance, because I didn’t have stone ground mustard. I substituted sour cream because I didn’t have crème fraîche. It all worked real nicely. This will be regular household, staple.
I’m mixed the mustard, the wine, the sour cream and the popped mustard seeds in a bowl and then added them to the onions in the pan. It would’ve probably turned out fine if I hadn’t gone through that step, but won’t know until I actually try that next time.
I’m grateful for this recipe!
Delicious recipe.
This was one of the best recipes for chicken thighs I’ve tried. It is delicious. The only change I made was swapping out crème fresh with plain Greek yogurt.. it was SO GOOD. PERFECTO!
Really enjoyed that sauce! Can only find crème fraiche in my area around winter holidays so tried this. Had 4 large thighs so I threw the skillet and onion into oven after cooking bottom thigh sides on stove a bit. It all finished well on stovetop.
We really liked this. The sauce was especially good. And it was easy.
The recipe is a good start, but I thought it needed more flavor. I added tarragon and garlic.
My while family liked this. I didn’t have enough room in the skillet for both onions and chicken, even though I reduced the chx thighs to qty 6. Next time I will use a large electric skillet to fit it all. I’d really give this 4.5 stars. I served over jasmine rice, but next time will serve over egg noodles.
I make this all the time for my wife, it’s her favorite dish! We substitute sour cream for the crème fraiche and add cauliflower rice to make it a little healthier
My husband loves this recipe! It’s easy to make and delicious every time I make it. Fan fave!
My husband loves this and it is so easy to make! Thanks Ina for another great recipe!!