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Chicken thighs with creamy mustard sauce Recipe


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     Chicken thighs with creamy mustard sauce

Category   Entrees - Maindishes
Sub Category   None

8 medium bone-in, skin on chicken thighs
kosher salt and black pepper
2 cups of thinly sliced yellow onions ( 2 onions0
2 tablespoons dry white wine
8 ounces of creame fraiche
1 tablespoon good dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh parsley

Place the chicken thighs on a cutting board, skin side up and pat with dry paper towels. Sprinkle with the salt and pepper. Cook skin side down over medium heat for 15 minutes without moving, until the skin is golden brown. Turn the chicken pieces over and add the onions to the pan. Be sure the onions are under the chicken as well. Stir occasionally until the thighs are cooked and the onions are brown. Internal temperature should be 155-196 degrees Transfer the chicken to a plate and leave the onions behind. If the onions are not brown cook them slightly longer. Then to the onions and the creme fraiche, white wine, Dijon mustard, whole grain mustard. and 1 tsp of salt. Stir over medium heat for one minute return the chicken and the juices to the pan skin side up. Sprinkle with parsley and serve HOT

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