Chicken with Mustard Cream Sauce
This flavorful chicken dish is sure to wow any guests you have for dinner. A simple baked chicken thigh, brought to life with a Mustard Cream Sauce with dry white wine. We enjoy this dish with mashed potatoes and a simple salad.
- 4 4 4 Chicken Thigh, skin on, bones removed
- 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Thyme, dried
- 1/2 tsp 1/2 tsp 1/2 tsp Rosemary, dried
- 2 Tbsp 2 Tbsp 2 Tbsp Butter, Unsalted
- 1/2 cup 1/2 cup 1/2 cup Vidalia Onion, diced
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 2 Tbsp 2 Tbsp 2 Tbsp Dijon Mustard, whole grain Dijon
- 1/2 cup 1/2 cup 1/2 cup Chicken Stock, free range, organic
- 1/4 cup 1/4 cup 1/4 cup Wine, White, plus 2 tablespoons (we used Chardonnay)
- 1/4 cup 1/4 cup 1/4 cup Heavy Whipping Cream, Organic
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 375 degrees.
- Heat the olive oil in a stainless steel saute pan, or cast iron skillet over medium-high heat.
- Season the chicken thighs with salt, and place in the pan skin side down to brown the chicken.
- Remove the chicken from the pan when it releases easily from the pan, or when the skin is golden brown, about 4 minutes.
- Turn off the heat, and pour off the excess fat from the pan.
- Place the chicken back in the pan, skin side up, and season with black pepper, thyme, and rosemary.
- Place the pan in the oven to bake for 35 minutes.
- Prepare the onion and garlic, and pour the chicken stock and wine into a liquid measuring cup to combine.
- Once the chicken has cooked, remove it from the oven, and place the chicken on a separate plate while you make the sauce.
- Pour off any excess fat from the pan, and then heat the skillet over medium heat.
- Add two tablespoons of butter to the pan, and once it is hot, add the onion and garlic, and saute until the onion is translucent, about 5 minutes.
- Add the mustard to the pan, and stir to combine with the onions and garlic.
- Turn the heat up to medium-high, and add the chicken stock and wine. Stir continuously while the sauce comes to a bubble.
- Once the sauce had cooked for 3 minutes, add the cream, and continue to stir while the sauce reduces.
- The sauce will be finished once it has reduced by about half.
- Serve the chicken with the mustard cream sauce spooned overtop. The chicken can also be added back to the sauce to keep warm until serving.
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