Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine (240 ml)
  • 1 cup chicken broth (240 ml)
  • 3 tablespoons Dijon mustard (45g)
  • 1 tablespoon wholegrain mustard (15g)
  • 1/2 cup heavy cream (120 ml)
  • Fresh thyme sprigs, for garnish

Instructions:

  1. Season chicken thighs with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add chicken thighs skin-side down and sear until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes. Remove and set aside.
  3. In the same skillet, add chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook until fragrant (about 1 minute).
  4. Pour in the dry white wine, scraping up any brown bits from the bottom of the skillet. Simmer for 2-3 minutes.
  5. Add chicken broth, Dijon mustard, and wholegrain mustard. Stir to combine.
  6. Place seared chicken thighs back into the skillet. Cover and simmer for 15-20 minutes, until chicken is cooked through (internal temperature of 165°F / 74°C).
  7. Remove chicken once cooked. Stir in heavy cream and simmer for another 5 minutes until slightly thickened.
  8. Return chicken to the sauce, garnish with fresh thyme, and serve.