Chicken in Dijon Cream Sauce

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Chicken in Dijon Cream Sauce

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  • Author: Jordan Prins
  • Yield: 4 1x

Ingredients

Units Scale
  • 4 skin-on chicken thighs, deboned
  • 1.5 T olive oil
  • salt & pepper

Creamy Mustard Sauce

  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 3–4 thyme sprigs
  • 1 T flour
  • 1/2 c dry white wine
  • 1 c chicken stock
  • 1 c heavy cream or creme fraiche
  • 1 T dijon mustard
  • 2 T whole grain mustard
  • 1/4 t salt
  • 1/4 t pepper

Instructions

Searing & Baking Chicken Thighs

  1. Debone the chicken thighs. Pat dry. Season with salt & pepper on both sides.
  2. Heat oil in a large skillet over medium high heat.
  3. Cook the chicken on medium high, skin side down first until golden brown. Flip over and cook on the other side, 3 to 4 minutes; transfer chicken to a baking dish with a metal rack. Chicken will not be cooked through at this point.
  4. Bake the chicken at 220° C / 425° F for 20-25 minutes (internal temp: 80°C / 175°F).

Creamy Mustard Sauce

  1. To the same skillet on the stove, add diced onion. Cook over medium heat until tender, about 5 minutes.
  2. Add garlic and thyme leaves and cook another 30 seconds.
  3. Start whisking in flour. Allow flour to cook 1-2 minutes.
  4. Slowly start adding the wine to deglaze the pan. Deglaze, scraping any bits stuck to the bottom of the pot.
  5. Pour in the stock and simmer for 15 minutes, until the liquid has reduced in volume.
  6. Lower the heat slightly and add the mustard and heavy cream or creme fraiche and cook on medium heat, mixing well to incorporate, about 2 minutes.
  7. Add salt and pepper & extra thyme to taste.
  8. When chicken is done in the oven, add any juices from the pan to the sauce.
  9. Plate, spooning sauce over chicken thighs.
  10. Serve with mashed potatoes & asparagus or a salad and fresh baguette!