I love bone-in, skin-on chicken thighs. You get all of the cozy deliciousness of roasted chicken and you don’t have to carve anything. These roasted chicken thighs with creamy mustard sauce use minimal ingredients and simple preparation with out-of-this-world impressive results.
For another dinner idea using bone-in, skin-on chicken thighs, try these chicken thighs with onion porcini jus.
Prep Time 10 minutes
Cook Time 40 minutes
Serves 4-6 people
Ingredients
6-8 medium bone-in, skin-on chicken thighs
Salt and Pepper, to taste
1 tbsp olive oil
2 medium onions, halved and thinly sliced
2 tbsp dry white wine*
1/4 c sour cream
1 tbsp Dijon mustard
1 tsp whole-grain mustard**
Preparation
Place your chicken thighs on a cutting board skin-side up and pat dry with paper towels. Season all over with salt and pepper.
Heat 1 tablespoon of oil in a large (12-in) cast-iron skillet over medium heat. Once the oil is hot, place your chicken skin-side down in the pan and let cook for 15 minutes (don’t move it – this is where the caramelization happens!). If you see the chicken getting too dark too fast, lower the heat a bit to medium-low.
Turn the chicken over and add your onions. Cook for 15 minutes, stirring the onions occasionally until the thighs are cooked through (155-160 F) and the onions are browned. Transfer the chicken to a plate and allow to rest uncovered while you make the sauce. (If the onions aren’t browned yet, cook another minute.)
Add wine, sour cream, Dijon mustard, whole-grain mustard to the skillet and heat through for a minute over medium heat. Taste for seasoning (add a sprinkle of salt if you prefer). Add the chicken, skin-side up, to the pan along with any juices that collected on the plate. Feel free to serve the chicken thighs with mustard sauce straight from the pan at the table (assuming you don’t have little ones that could burn themselves).
Notes
*I used Sauvignon Blanc but a nice Pinot Grigio would also work well here.
**If you don’t have whole-grain mustard on hand don’t worry about it. It adds a little something to the dish, but I also have a wide variety of mustards in my fridge.