Chicken Thighs in Mustard Sauce

Absolutely Delicious!

Without a doubt this new recipe I developed last night is one of the best I have ever done.

Please give it a try. You can leave out the mushrooms and the spinach if you wish. It will still come out great.

Ingredients:

4 large skin on chicken thighs

1 red onion - sliced thin

8 oz. baby Bella mushrooms - cleaned and sliced in half

6 oz chicken broth

2-3 oz dry white wine

handful of baby spinach

1 large heaping TBL Dijon Mustard

1 large heaping TBL Whole Grain Mustard (seed mustard)

2 heaping TBL of Creme Fraiche OR substitute with 1 large heaping TBL sour cream & 1 large TBL of mascarpone. *Please do not use heavy cream for this recipe. The tang of the other ingredients makes this dish special.

1-2 TBL Herbs de Provence or Italian Seasonings

1 small clove of mashed garlic or use the refrigerated garlic paste

Salt & Fresh Cracked Black Pepper

2 TBL Olive Oil

small handful chopped fresh parsley

Directions:

Prep then chicken by patting dry on both sides then sprinkle salt and black pepper all over. Allow the thighs to come to room temp for one hour.

Prep other ingredients right before cook.

In a large non stick deep sided skillet heat the pan until hot. Add in the olive oil and when hot add the chicken thighs skin side down. If you use more thighs then 4 - be sure to have a large enough pan to accommodate and do not crowd.

Leave the chicken in place and do not touch for 20 minutes. Your heat must be at medium to medium high. Not too high - but hot enough to sear nicely.

After 20 minutes turn the chicken thighs over and cook for another 20 minutes. **10 minutes into the cook add the onions, mushrooms and Herbs de Provence.

The pan will be full...but position as well as you can the onions and mushrooms along the sides of the thighs.

Salt and pepper the entire pan but not too heavily. You do not need to keep stirring. Allow everything to slowly cook down.

After 10 minutes or when the second 20 minutes is up - remove the chicken thighs and reserve on a plate.

Stir the onions and mushrooms and assess how much more sauté time is needed for them to be nicely caramelized.

Add next the garlic. After one minute add the white wine and stir. Cook for 1-2 minutes and add the chicken broth.

When the broth begins to simmer add the 2 different mustards and stir to incorporate. After 1-2 minutes add the creme fraiche or the sour cream and mascarpone combination.

*Quick Tip combining both the sour cream and mascarpone is wonderful.

Stir the sauce well - then add the baby spinach if using along with chopped parsley.

Add back the chicken with any juices.

Cover the skillet and allow the chicken and sauce to simmer for 5-15 minutes.

ENJOY!