Serves 4
70 min
Chicken Thighs Braised with Creole Mustard
Recipe GLPR8646331a4dee22
Tender chicken thighs braised in a savory cream sauce infused with Creole mustard, white wine, and aromatic vegetables. This Southern-inspired dish combines succulent chicken with a luxurious, tangy sauce enriched with heavy cream and finished with fresh herbs.
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Ingredients
8 chicken thighs, skin-on and bone-in
1¾ teaspoons Fine sea salt, divided (1¾ teaspoons total)
1 teaspoon Freshly ground black pepper
1 tablespoon Extra-virgin olive oil
3 Celery stalks, trimmed and sliced on a bias into ¼-inch pieces
1 tablespoon Finely chopped celery leaves
1 Large yellow onion, halved and thinly sliced
6 Garlic cloves, thinly sliced
¼ cup Raisins
1 Fresh bay leaf
1 Fresh rosemary sprig
1 Fresh thyme sprig
2 tablespoons Creole or country-style whole-grain mustard
1 cup Dry white wine
1 cup Chicken broth
½ cup Heavy cream
1 tablespoon Fresh flat-leaf parsley, finely chopped
Directions
Season the chicken thighs generously on both sides with 1 teaspoon of the sea salt and the black pepper, pressing the seasonings to adhere.
Heat the olive oil in a large, heavy skillet over medium-high heat until shimmering. Working in batches if needed, place the chicken thighs skin-side down in the hot oil and sear for 4-5 minutes until the skin is golden and crisp. Flip and sear the other side for 3-4 minutes. Transfer the browned chicken to a plate.
Pour off all but 1 tablespoon of the fat from the skillet. Reduce heat to medium and add the sliced celery, onion, and garlic. Cook, stirring occasionally, for 5-6 minutes until the vegetables begin to soften and become fragrant.
Stir in the Creole mustard until well combined with the vegetables, then deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes.
Return the chicken thighs, skin-side up, to the skillet. Add the chicken broth, raisins, bay leaf, rosemary sprig, and thyme sprig. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 30-35 minutes until the chicken is cooked through (internal temperature reaches 165°F at the thickest part).
Remove from heat and discard the bay leaf, rosemary sprig, and thyme sprig. Stir in the heavy cream and the remaining ¾ teaspoon of salt. Adjust seasoning to taste.
Divide the chicken thighs and braising sauce among four shallow bowls or plates. Garnish each serving with the finely chopped celery leaves and fresh parsley. Serve hot.
