Chicken with Mustard

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 175 g · 368 kcal
• Dijon Mustard 15 g · 15 kcal
• Full-fat Crème fraîche 50 g · 150 kcal
• Dry White Wine 38 g · 30 kcal
• Shallots 25 g · 18 kcal
• Garlic 4 g · 5 kcal
• Unsalted Butter 7 g · 50 kcal
• Fresh Parsley 4 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with salt and pepper. In a large pan or Dutch oven, melt the butter over medium-high heat and brown the chicken thighs on all sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
2. Add the chopped shallots to the pan and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by about half, creating a flavorful base.
4. Whisk in the Dijon mustard until well combined, then slowly stir in the crème fraîche. Bring the sauce to a gentle simmer, stirring constantly, but do not boil.
5. Return the browned chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Adjust seasoning with salt and pepper.
6. Garnish with fresh parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread.