Mustard Chicken Recipe

 Ingredients

• 8 chicken thighs, bone-in, 
• 6 tbsp Dijon mustard
• 1 tbsp whole grain Dijon mustard
• 2 tbsp butter
• 5 tbsp Crème fraîche see my substitution tips in the post above
• 1 c chicken broth
• 10-15 fresh thyme sprigs
• 1 bay leaf
• 1 small onion sliced
• 1 small shallot sliced
• 2 tbsp parsley chopped
• 3/4 tsp salt
• 1/4 tsp pepper

Instructions

• Preheat the oven to 350 F.
• Season chicken with salt, pepper and rub with both mustards.
• In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
• To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
• Add chicken stock, scraping the brown bits off the bottom of the pan.
• Add thyme and bay leaves and bring a mixture to a boil.
• Stir in Crème Fraîche and return chicken back to the pan.
• Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
• Garnish with parsley and serve immediately!

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