Try this Crispy Chicken Thighs with Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionPlace 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.
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Serving Size: 1 (321g) | ||
Recipe Makes: 1 | ||
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Calories: 1085 | ||
Calories from Fat: 1053 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117g | 156 % | |
Saturated Fat 36.1g | 180 % | |
Monounsaturated Fat 64.2g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 2567.6mg | 89 % | |
Potassium 354.2mg | 9 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.9g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1085
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