Chicken Thighs With Creamy Mustard Sauce.

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Happy Tuesday, thank God It’s Tuesday, THIT! Kinda rolls off your tongue, like you have a  lisp. Should we start something new, we could you know, pet rocks anyone?

Anyway, every day that we’re above ground should be a reason to celebrate, unless you’re napping under a warm bed of sand at the beach and that’s an even greater event to celebrate! Well, tonight I’m especially filled with glee as this dish above was sooooo good AND a new video game comes out tonight, my other passion. The video game is titled Fallout 76, a survival game based on a post apocalyptic scenario and it is my escape, not that I have a bad reality, quite the opposite, its just my other passion. Well, I know you don’t read this to find out about the latest video games, so on with the show.

What do I say, If a picture is worth a thousand words, then we’re done, good night.

Oh, but I guess you might want to know how to make it, OK, a few more words. It’s rather simple, you’ll cook some chicken thighs and onions in a cast iron skillet, remove them once done and browned and prepare a lovely rich creamy mustard sauce, that’s really it.

I probably sound like an informercial on each of my posts describing the food, as being soooo good, or amazing, but it’s all true. There are dishes that I make that don’t make the cut, not worth your time in my opinion. So I am very honest when I elaborate on something and this dish was wonderful. And of course its EJlicious, quick, easy, pretty healthy and taste and looks amazing!

Thanks for reading and have a great THIT celebration!

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INGREDIENTS

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)

Kosher salt and freshly ground black pepper

Good olive oil

2 cups halved and thinly sliced yellow onions (2 onions)

2 tablespoons dry white wine

8 ounces creme fraiche

1 tablespoon good Dijon mustard

1 teaspoon whole-grain mustard

1 tablespoon chopped fresh parsley

DIRECTIONS

  • Place 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.

Recipe courtesy of Ina Garten.

 

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