| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon House Seasoning, recipe follows
- 4 bone-in chicken thighs
- 1 cup canola oil
- 1 medium onion, diced
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/3 cup low-sodium chicken stock or broth
- 1 1/2 cups heavy cream
- 2 to 8 tablespoons Dijon mustard
- 1 teaspoon ground mustard
- 2 tablespoons chopped fresh parsley
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup sweet paprika
- 1/4 cup kosher salt
- 1/4 cup freshly ground black pepper
Instructions
- For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
- Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside. Remove all but about 1 tablespoon of the oil.
- For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1502 |
| Total Fat | 127 g |
| Saturated Fat | 37 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 43 g |
| Cholesterol | 305 mg |
| Sodium | 1110 mg |
Reviews
Super easy to make! I used drumsticks. Omitted onion & forgot the parsley. Loved this sauce!! Drain off the oil after you fry the chicken!! I added the 1TBSP back but next time will use less – didn’t need it since I didn’t want onions. 8 TBSP Dijon!! Love the mustard sauce! Also I used 1/4 C oil to fry chicken. I served it with her roasted root vegetables. The sauce on the veggies was delicious!
My husband and sons loved it! The sauce was great! I served it over pasta. I’ve done many versions of smothered chicken, this sauce was delicious and unique.
Made it according to recipe..I used thighs and drumsticks..sauce is outstanding. Bone in chicken is more flavorful but with this sauce boneless would be easier to serve and eat so next time I’ll use boneless thighs or chicken breasts. A wonderful recipe, thank you.
I made this chicken and we were very disappointed. The chicken was crispy until I put it in the sauce, it was then like boiled chicken. Sauce was not good either.
I won’t be making this again!
I won’t be making this again!
1502 calories per serving. Over 1,000 mg sodium. Just so you know.
I’ve made this recipe many times and it’s always a winner!
It could be welcoming using greens in that manner! Mike Stice.
Excellent! The chicken was super moist and tender and the sauce was delicious!
love this recipe! so delicious
Outstanding!!!!!!!!! I have made this exactly as written a few times with full quantity of mustard all in, and the family loves it. When kids aren’t home I add in a boatload of fresh mushrooms in with the butter garlic and herbs after the onion has softened. If you like mushrooms, it’s a fantastic addition.