Mom's Dinner Party Chicken

Elevate your next gathering with "Mom's Dinner Party Chicken," a timeless recipe that combines comfort and sophistication in every bite. Perfectly seared bone-in, skin-on chicken thighs are bathed in a velvety mustard-cream sauce infused with dry white wine, fresh herbs, and the tangy richness of both Dijon and grainy mustard. This one-skillet wonder transitions effortlessly from stovetop to oven, making it as practical as it is impressive. With its golden, crispy skin and luxurious sauce, this dish pairs beautifully with crusty bread or roasted vegetables, ensuring your guests savor every morsel. Ready in under an hour, it's a foolproof recipe for effortless entertaining and unforgettable flavor.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 2 tablespoons grainy mustard
• 2 teaspoons fresh thyme leaves
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.

Step 3

In a large oven-safe skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.

Step 4

Once the butter has melted and the oil is shimmering, sear the chicken thighs skin-side down for 5-6 minutes, or until the skin is golden and crispy. Flip and cook for an additional 3 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of butter and the chopped onion. Sauté for 3-4 minutes until the onion is softened and translucent.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1 minute to eliminate the raw flour taste.

Step 8

Slowly add the white wine to the skillet, scraping up any browned bits on the bottom of the pan as you stir. Let the wine reduce by half, about 3-4 minutes.

Step 9

Pour in the chicken stock and heavy cream, and whisk to combine.

Step 10

Add the Dijon mustard, grainy mustard, and fresh thyme to the sauce. Stir well and bring the mixture to a gentle simmer.

Step 11

Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken to coat.

Step 12

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 13

Carefully remove the skillet from the oven. Stir the chopped parsley into the sauce and season to taste with additional salt and pepper, if necessary.

Step 14

Serve the chicken thighs hot, spooned generously with the mustard-herb sauce. Enjoy with crusty bread, roasted vegetables, or a side of your choice.

Nutrition Facts

Serving size	(2066.3g)

Amount per serving	% Daily Value*
Calories	3941.4

Total Fat 312.9g	0%
Saturated Fat 117.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1083.3mg	0%
Sodium 4696.9mg	0%
Total Carbohydrate 38.7g	0%
Dietary Fiber 5.1g	0%
Total Sugars 10.3g
Protein 180.8g	0%

Vitamin D 0IU	0%
Calcium 234.1mg	0%
Iron 12.9mg	0%
Potassium 2569.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 19.6%

Carbs: 4.2%