Chicken Thighs with Creamy Mustard Sauce Recipe by Ina Garten

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INGREDIENTS

• * 8 medium bone-in, skin-on, chicken thighs
• * Kosher salt and fresh ground pepper
• * Olive oil
• * 2 large onions, thinly sliced
• * 1/2 cup dry white wine
• * 8 ounces crème fraîche
• * 1 tablespoon Dijon mustard
• * 1 teaspoon whole-grain mustard
• * 1 tablespoon chopped fresh parsley

INSTRUCTIONS

1. Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat. When the oil is hot, place chicken in pan skin-side down. 
3. Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown. 
4. Flip the chicken and cook for another 15 minutes (until internal temp is 155-160°F) and then remove and set aside.
5. Add onions to the pan and cook until caramelized, I let them cook for about 30 minutes. 
6. Add wine and cook until it’s almost all evaporated. 
7. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.
8. Add chicken thighs back in along with juices. Sprinkle with parsley and serve hot!