Crispy Chicken Thighs with Mustard Sauce

Two of my next favorite good ingredients are mustard. Dijon mustard and whole grain mustard. And I use them both in my crispy chicken thighs with mustard sauce. It’s really good. I’ll show you how to make it.

Why You’ll Love This

It’s really good.

Chicken thighs are really great cut to use.

They’re less expensive for starters.

And they actually stay really moist when you sear them.

That’s what I call a crispy mustard chicken.

It’s incredible.

This really is the easiest sauce ever.

and it’s the mustard that makes the difference.

Ingredients

• 8 chicken thighs
• Salt
• Pepper
• A few tablespoons of olive oil
• 2 cups of yellow onions, sliced
• A splash of white wine (about two tablespoons)
• 8 ounces of crumb fresh
• 1 tablespoon of Dijon mustard
• 1 teaspoon of whole grain mustard
• 1 tablespoon of parsley

Instructions

1. So I have eight chicken thighs and I’m just going to pat them dry.
2. I’m going to season really well with salt and pepper. Lots of salt.
3. I’m going to cook this in a cast iron pan. Some pepper.
4. And then I’m going to turn them over and do the same thing again. So they really dry on both sides.
5. Now I’ve got a really big cast iron pan, like 12 to 14 inches. It’s really hot.
6. And I’m going to put a few tablespoons of olive oil in.
7. Skin side down. Put them all in.
8. They’re going to cook for 15 minutes and don’t touch them. Don’t move them.
9. I’m going to turn them over and cook them for 15 minutes on the other side.
10. That’s eight chicken thighs turned over. I have two cups of yellow onions that I sliced.
11. Just put them in around.
12. These are going to cook for 15 minutes.
13. I’m going to take the chicken out of the pan.
14. So I’m going to put in a splash of white wine.
15. So just stir it around.
16. I’m going to add eight ounces of crumb fresh.
17. So I need tablespoon of Dijon mustard, just like that.
18. A teaspoon of whole grain mustard.
19. Then I’m going to put it in about a tablespoon of parsley and give that whole thing a big stirr.
20. Now I’m just going to put the chicken back in and just slide it in.
21. If there are any pan juices left in the plate, put them all in.

Cooking Tips

Now if they’re not dry, they won’t sear properly.

Don’t touch them.

Don’t move them.

Make sure they’re not sitting on top of the chicken, but they’re actually in the pan.

You know, I always say use white wine that you would drink.

the crumb fresh makes it taste better.

Now use whole grain mustard just because it gives it more flavor, but also then it looks like mustard, which is great.

If there are any pan juices left in the plate, put them all in, because you know we’ll lose anything good flavor.

Serving Suggestions

A little parsley on top.

And that’s it. Let’s be chicken thighs with mustard sauce, and it’s the mustard that makes the difference.