Sort ingredients
geekspertise
QR Code
Listen
Pdf
Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat. When the oil is hot, place chicken in pan skin-side down. Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown. Flip the chicken and cook for another 15-20 minutes (until internal temp is 165°F) and then remove and set aside.
Add onions to the pan and cook until caramelized and jammy, I let them cook for about 20-30 minutes.
Add wine and cook until it's almost all evaporated. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.
Add chicken thighs back in along with juices. Sprinkle with chives and serve hot!