#creamymustard

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Ingredients: 6 bone-in, skin-on chicken thighs. Salt and freshly ground black pepper. 2 tablespoons olive oil. 2 tablespoons unsalted butter. 1/2 cup chicken stock. 1 cup heavy cream. 3 tablespoons Dijon mustard. 2 tablespoons whole-grain mustard. 1 tablespoon chopped fresh parsley.

Instructions: Turn on the oven and heat it up to 400F 200C. Add a lot of salt and pepper to the chicken thighs. A big skillet that can go in the oven should have olive oil in it. Put in the chicken thighs with the skin side down. Cook for about 5 minutes, or until they are golden brown. Move the skillet to a hot oven and flip the chicken thighs over. It will take about 25 to 30 minutes to roast the chicken all the way through. Take the skillet out of the oven and put the chicken on a plate. Set the pan back on the stove over medium heat. Put butter in the pan and let it melt. Add the chicken stock and scrape the bottom of the pan to get rid of any browned bits. Add the Dijon mustard, whole-grain mustard, and heavy cream and mix them in. For about 5 minutes, let the sauce simmer until it gets a little thicker. Put the chicken thighs back in the pan and cover them with the creamy mustard sauce. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes