Chicken with Mustard Sauce

Prep Time: 20 mins | Cook Time: 20 min | Course: Dinner | Serves: 4

Delicious moist chicken thighs with a whole grain dijon mustard cream sauce. Inspired by Lori Lange of Recipe Girl https://www.recipegirl.com/chicken-with-mustard/ 

4 bone-in chicken thighs with skin

½ cup dijon mustard

1 teaspoon smoked paprika

Salt and pepper, to taste 

1 Tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 teaspoon oregano

1 cup white wine

Sauce:

½ cup heavy cream

3 Tablespoons dijon mustard

1 Tablespoon whole grain mustard

2 green onions, chopped

¼ cup fresh chopped herbs, for garnish

Place chicken in a ziplock bag or baking dish with the dijon mustard, paprika, salt, and pepper. Allow to marinate for at least 30 minutes, chill in the fridge for a longer marinating time, up to overnight. 

When ready to cook, wipe excess moisture off the chicken with paper towels. Preheat a heavy-bottomed large skillet over medium heat. Add olive oil into the skillet, then the chicken. Brown for 5 minutes, then turn the chicken over and add onion and cook for 5 minutes longer. Remove the chicken to a plate and keep warm. Stir in garlic, and white wine, scraping up any flavorful bits from the bottom of the skillet. Whisk heavy cream and the mustards together, then stir into the skillet. Nestle the chicken back into the skillet and cook for about 5 minutes, or until the chicken is no longer red close to the bone and done at 165*, tested with an instant thermometer. If the sauce gets too thick, thin it with a little water. Serve over rice or pasta with a ladle of sauce and garnish of green onion and herbs.