Crispy Chicken Thighs with Creamy Mustard Sauce

Bahan-bahan

8 medium bone-in, skin-on, chicken thighs

Kosher salt and fresh ground pepper

Olive oil

2 large yellow onions, thinly sliced

1/2 cup dry white wine

7 ounces crème fraîche, if unavailable substitute for sour cream

1 tablespoon Dijon mustard

2 teaspoons whole-grain mustard

2 tablespoons chives, finely chopped

Arahan

Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.

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.

Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown. Flip the chicken and cook for another 15-20 minutes (until internal temp is 165°F) and then remove and set aside.

Add onions to the pan and cook until caramelized and jammy, I let them cook for about 20-30 minutes.

Add wine and cook until it's almost all evaporated. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.

Add chicken thighs back in along with juices.

Sprinkle with chives and serve hot on top of buttered toast or mashed potatoes!