Imagine that moment when your perfectly braised chicken falls of the bone and you dredge it through a creamy and flavorful mustard sauce. This French dish will have your family saying "oh la la" and "magnifique" and everyone will be licking their plates CLEAN!
- 8 chicken thighs bone-in, skin-on
- 6 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 2 tablespoons butter
- 5 tablespoons Crème fraîche
- 1 cup chicken stock
- 10-15 sprigs thyme
- 1 bay leaf
- 1 small onion, sliced
- 1 small shallot, sliced
- parsley, for garnish
- salt, pepper
Heat the oven to 350 F.
Season chicken with salt and pepper and rub with mustard.
In a Dutch oven or a big oven-proof skillet melt butter on a medium highheat. Add chicken and brown from both sides.
Transfer chicken to a plate.
Add shallot and onion to the same pot and saute for about 5 minutes.
Add chicken stock, scraping the brown bits off the bottom of the pot.
Add thyme and bay leave and bring a mixture to a boil.
Add Crème fraîche and transfer chicken back to the pot.
Braise in the oven for 50-60 minutes.
Garnish with parsley.