CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Chicken Thighs with Creamy Mustard Sauce image

Number Of Ingredients 6

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4 ears medium bone-in chicken thighs
2 cups yellow onion (halved and thinly sliced)
2 tablespoons White wine (dry)
8 ounces creme fraiche
1 tablespoon Dijon mustard
1 teaspoon whole-grain mustard

Steps:

1. Place chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 t of salt and 3/4 t pepper. Turn them over and sprinkle more s & p.
2. Heat 1 T EVOO in the electric frying pan over medium heat. When the oil is hot, place the chicken in the pan skin side down. Cook over medium heat for 15 minutes without moving, un oil the skin is golden brown. Turn the chicken pieces, add onions to the pan and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked (155-160) and the onions have browned. Transfer the chicken to a plate and keep in warming drawer (uncovered).
Add the wine, creme fraiche, mustards, and 1 t salt to the skillet and stir over medium heat for one minute. Return the chicken skin side up and add juices tot he skillet. Sprinkle with parsley and serve hot with rice.