𝗧𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 𝗳𝗼𝗿 𝘄𝗮𝘁𝗰𝗵𝗶𝗻𝗴 𝗺𝘆 𝘃𝗶𝗱𝗲𝗼!👩🏻‍🍳
𝗣𝗹𝗲𝗮𝘀𝗲 𝘀𝘂𝗯𝘀𝗰𝗿𝗶𝗯𝗲 𝗶𝗳 𝘆𝗼𝘂 𝗲𝗻𝗷𝗼𝘆 𝗺𝘆 𝗰𝗼𝗻𝘁𝗲𝗻𝘁:)
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐭𝐢𝐦𝐞: 𝟑𝟓-𝟒𝟎 𝐦𝐢𝐧𝐮𝐭𝐞𝐬
𝐒𝐞𝐫𝐯𝐞𝐬: 𝟒
𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚:
6 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘵𝘩𝘪𝘨𝘩𝘴 (𝘴𝘬𝘪𝘯 𝘰𝘯, 𝘣𝘰𝘯𝘦 𝘪𝘯)
𝘊𝘳è𝘮𝘦 𝘍𝘳𝘦𝘪𝘤𝘩𝘦
1/2 𝘤𝘶𝘱 𝘥𝘳𝘺 𝘸𝘩𝘪𝘵𝘦 𝘸𝘪𝘯𝘦
2-3 𝘵𝘣𝘴 𝘣𝘶𝘵𝘵𝘦𝘳
2 𝘴𝘩𝘢𝘭𝘭𝘰𝘵𝘴
1 𝘵𝘣𝘴 𝘍𝘳𝘦𝘴𝘩 𝘵𝘩𝘺𝘮𝘦
1 1/2 𝘵𝘣𝘴 𝘍𝘳𝘦𝘴𝘩 𝘵𝘢𝘳𝘳𝘢𝘨𝘰𝘯 (𝘰𝘳 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦)
1 𝘵𝘣𝘴 𝘋𝘪𝘫𝘰𝘯 𝘮𝘶𝘴𝘵𝘢𝘳𝘥
1/2 𝘵𝘣𝘴 𝘨𝘳𝘰𝘶𝘯𝘥 𝘮𝘶𝘴𝘵𝘢𝘳𝘥
𝘚𝘢𝘭𝘵 𝘢𝘯𝘥 𝘱𝘦𝘱𝘱𝘦𝘳 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦
𝘌𝘹𝘵𝘳𝘢 𝘷𝘪𝘳𝘨𝘪𝘯 𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭 (𝘢𝘴 𝘯𝘦𝘦𝘥𝘦𝘥)
𝘔𝘪𝘤𝘳𝘰 𝘨𝘳𝘦𝘦𝘯𝘴 (𝘰𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘨𝘢𝘳𝘯𝘪𝘴𝘩)
𝘓𝘰𝘷𝘦❣️
Begin by first washing and measuring out all of your ingredients and setting aside the seasoning that you will be using in containers to allow easy access as well as to avoid touching bottles and cross contamination when working with chicken. Washing chicken is completely optional, if you must I like to do so by rinsing in a bowl of cold water to avoid splashing and spreading of salmonella bacteria. Once your chicken is ready pat dry with paper towels and set aside no more than 20 minutes which will allow them to soften but any longer and you risk food poisoning so please be careful. Handle with tongs and wash your hands as needed when handling.
Heat up a large skillet, I’m using cast iron but anything with high borders to hold your sauce will work just fine, bring up to medium high heat and add in your EVOO and bring by placing your seasoned (salt and pepper) chicken thighs in skin side down first to get that crispy skin, do not touch let them cook for 15 minutes on each side pressing down on the sides here and there for even cooking. Once chicken is cooked remove and set aside, you can cover lightly but not all the way since that could trap steam and overcook your chicken.
Begin your sauce by adding 2-3 tbs of butter and add in your diced onion or shallots and salt to bring out the moisture and allow the onion to cook faster and get some caramelization. You can then add in your mustard if your wary stating with 1 or 1/2 a tbs you can always add more if mustard flavor is new to your palate. Cook until fully combined then add in about a 1/2 cup of a dry white wine that you enjoy drinking as long as it’s not flavored. After a few minutes when you can cut your sauce and the alcohol has burned off you can add the crème fraiche or heavy whipping cream whichever you may have in hand or prefer. Stir until fully dissolved and then go in with your herbs, I used finely chopped thyme and fresh tarragon for a nice crisp and fragrant touch.
Last step is adding in your chicken thighs and allowing them to finish cooking in the sauce until they are fully cooked on medium low heat which should only take a few minutes. Garnish with herbs or your choice of fresh toppings I used micro greens to allow the chicken and sauce to shine through and serve immediately alongside your favorite side dish I like to serve with white rice or mashed potatoes. Enjoy this recipe with your family and let me know your thoughts.
𝐈 𝐡𝐨𝐩𝐞 𝐲𝐨𝐮 𝐞𝐧𝐣𝐨𝐲 𝐭𝐡𝐢𝐬 𝐫𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐲𝐨𝐮𝐫 𝐥𝐨𝐯𝐞𝐝 𝐨𝐧𝐞𝐬:)
𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐚𝐠𝐚𝐢𝐧 𝐟𝐨𝐫 𝐯𝐢𝐬𝐢𝐭𝐢𝐧𝐠 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥, 𝐚𝐧𝐝 𝐰𝐚𝐭𝐜𝐡𝐢𝐧𝐠 𝐦𝐲 𝐯𝐢𝐝𝐞𝐨!👩🏻‍🍳