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Season thighs with salt and pepper then fry in
skillet with oil, skin side down until skin is
brown. Then flip and fry until cooked. Set
chicken aside then add garlic, onions, and
thyme and saute until onions softened. Add
chicken stock and simmer for 5 minutes. Add
cream and mustard and add salt as needed. Serve
over chicken.
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 Dijon Chicken Thighs Recipe "Pin It"){kind=logo}
