Honey Mustard Chicken

Nat’s What I Reckon Honey Mustard Chicken

8 medium or 6 large skin-on boneless chicken thighs (works with boneless, skinless as well)

salt to taste

1 Tablespoon vegetable oil

2 Tablespoons butter

1 onion, peeled and sliced

1 small bunch parsley, stems and leaves chopped separately

6 cloves garlic, peeled and roughly chopped

1 Tablespoon thyme leave

4 Tablespoons Grey Poupon Dijon Mustard (may use 2 Tbsp each Dijon and Wholegrain mustard)

3 Tablespoons honey (more or less to taste)

1/2 cup white wine

1 cup chicken stock (may use 1 1/2 cups chicken stock instead of stock + wine)

1 Tablespoon flour

1/2 cup full-fat sour cream

Use a large (12-inch) skillet, or braiser, or sauce pan for this oven-top one-pan dish.

Add 1 tablespoon oil to the pan, and place the chicken in the cold pan.  If using skin-on chicken, place it skin-side down.  Wait until it starts to sizzle, and then start the timer for 8 minutes.  Flip the chicken (should be golden brown and not stick to the pan) and cook 5 more minutes on the other side before removing to a plate.

Add the butter to the pan, and stir while it is melting to scrape up any chicken bits.  Once the butter is melted, add the sliced onions and chopped parsley stems.  Stir and cook until softened to your preference, 3-6 minutes.

Now add the chopped garlic and thyme leaves, and cook and stir two minutes more.

Add the chicken broth and wine, and if anything has stuck to the bottom of the pan in the previous veggie additions, take a moment to scrape it up with the addition of the liquid.  Now blend in the honey and mustard until it is smooth.

You should have previously whisked the flour and sour cream together.  Now take a few spoons of the hot pan juice at a time and add to the sour cream mixture and whisk until smooth to temper it.  When you are satisfied that it should be a smooth addition to your sauce, add the sour cream mixture to the pan and whisk it all together to a smooth sauce and bring it all to a simmer.  Lower the heat slightly.

Add the chicken back in, keeping the skin above the sauce to keep it crisp.  Let it all warm and check the temp of the chicken.

Serve over rice, mashed potatoes or along side vegetables.  Garnish with the parsley leaves.