"This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they’ve had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes."
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Per Serving: 428 calories;25.6 g fat;18.9 g carbohydrates;20.8 g protein;100 mg cholesterol;919 mg sodium.Full nutrition
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