Poulet à la Moutarde

Preheat oven to 350°F

Season both sides of the chicken thighs with salt and pepper. Rub BOTH mustard(s) over the chicken thighs, set aside.

In a cast iron skillet, melt butter over medium high heat. Add chicken and brown both sides, about 5 minutes per side. Transfer chicken to plate.

To the same pan add shallot and onions, saute for about 5 minutes until translucent. Add chicken stock, scraping the brown bits off the bottom of the pan.

Add thyme and bay leaves, bring mixture to a boil. Stir in Crème fraîche and return chicken back to pan. Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through, 165°F.

Garnish with parsley, served with couscous to lighten it up, whipped potatoes or even an egg noodle.

Ingredients

• 6-8 chicken thighs, bone-in, skin-on

• 6 tablespoons Dijon mustard

• 1 tablespoon whole grain Dijon mustard

• 2 tablespoons butter

• 5 tablespoons Crème fraîche (or equal parts whole milk sour cream & heavy cream)

• 1 cup chicken broth

• 10-15 fresh thyme sprigs, or 1 tablespoon dried if fresh not available

• 2 bay leaves

• 1 small onion, sliced

• 1 shallot, sliced

• 2 tablespoons parsley, chopped

• 1 teaspoon salt

• 1/2 teaspoon pepper