Chicken Thighs Braised with Creole Mustard is the epitome of a comfort food. Ample Bites likes this dish because is so simple and it melds the delicious flavors of the meat chicken thighs, the mustard and the spices into luxurious meal.
Chicken Thighs Braised with Creole Mustard
(Adapted from Southern Comfort by Alison Vines-Rushing and Slade Rushing)
8 chicken thighs
1 ¾ tsp fine sea salt, divided
1 tsp freshly ground black pepper
1 Tbsp extra-virgin olive oil
3 celery stalks, trimmed and sliced on a bias into ¼-inch pieces, plus 1 Tbsp finely chopped celery leaves
1 large yellow onion, halved and thinly sliced
6 garlic cloves, thinly sliced
1 bay leaf
1 thyme sprig
1 rosemary sprig
2 Tbsp Creole or whole grain mustard
1 cup dry white wine
1 cup low sodium chicken stock
½ cup half and half
1 Tbsp finely chopped flat-leaf parsley leaves
Preheat the oven to 350F. Season both sides of the chicken with salt and pepper. In a large, deep, oven-safe skillet or pot set over medium-high heat, add the olive oil. Once the oil is shimmering, add the chicken thighs, skin-side down, and reduce the heat to medium. Cook until the skin is golden brown, 8 to 10 minutes. Use metal spatula to turn the thighs over and cook until the surface of the meat pales, about 1 minute longer. Transfer the chicken skin-side up to a plate.
To the skillet, add the celery, onion, garlic, bay leaf, rosemary, thyme and a pinch of salt. Cook, stirring often until the onions are soft, about 5 minutes. Increase the heat to medium high and stir in the mustard, then pour in the wine. Cook until the wine is slightly reduced, 3 to 5 minutes, then add the broth and nestle the chicken thighs skin-side up into the skillet.
Cover the pan and braise the chicken in the oven for 25 minutes. Uncover and cook 20 minutes more. Transfer the chicken to a platter and set aside.
Set the skillet over medium-high heat and add the cream. Cook, stirring occasionally, until the sauce thickens, 3 to 4 minutes. Turn off the heat, remove the bay leaf, rosemary and thyme sprig, and stir in the chopped celery leaves and parsley leaves. Spoon the sauce over the chicken and serve.