Mustard Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Dijon mustard

  Grey poupon

  6 tbsp or 90g

• Mustard, Stone Ground

  Koops'

  3 tsp or 15g

• Butter

  Unsalted

  2 tbsp or 28g

• Creme Fraiche

  Vermont Butter & Cheese Company

  5 tbsp or 70g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Thyme

  Fresh

  4 tsp or 3g

• Bay leaf

  Spices

  ¼ tsp, crumbled or 0.1g

• Onions

  Raw

  1 small or 70g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat the oven to 350°F.
2. Season the chicken with salt, pepper, and rub with both dijon and stone ground mustards.
3. In a Dutch oven or large oven-proof skillet, melt butter over medium-high heat. Add chicken and brown on both sides, about 4-5 minutes per side. Transfer chicken to a plate.
4. In the same pan, add shallot and onion and sauté for about 5 minutes until translucent.
5. Add chicken broth, scraping the brown bits off the bottom of the pan.
6. Add thyme sprigs and bay leaf, then bring the mixture to a boil.
7. Stir in crème fraîche and return the chicken to the pan.
8. Cook uncovered in the oven for 50-60 minutes until the chicken is completely cooked through to 165°F and no longer pink in the middle.
9. Garnish with parsley and serve immediately.