• 6-8 medium skin-on, bone-in chicken thighs
• 1 tablespoon (15ml) olive oil
• 4 large shallots, thinly sliced
• 1 teaspoon (1g) fresh thyme
• 3 tablespoons (45ml) dry white wine
• ⅓ cup (80ml) chicken broth
• 1 cup (237ml) crème fraîche*
• 2 tablespoons (30ml) Kozlik Dijon Classic Mustard
• kosher salt
• freshly ground black pepper
• 2 tablespoon (8g) parsley, chopped
  

Salt and pepper both sides of the chicken thighs and set aside.

In a 10-inch cast iron skillet, heat 1 tablespoon (15ml) olive oil to medium/high.  Place the chicken thighs skin side down in the skillet.  Cook without moving for 15 minutes until the  skin is golden brown.  Turn the chicken over and continue to cook for another 15 minutes until the temperature reaches 165°F (74°C).  

Remove the chicken to a plate and let rest uncovered.

Add the shallots to the pan and sauté on medium/low heat until soft and starting to caramelize, about 15 minutes.  Add in the fresh thyme and cook for 1 more minute.  Add the wine to deglaze the pan, scraping up any bits that are stuck to the pan.  Follow with the chicken stock.  Blend completely. Add the crème fraîche and Dijon mustard, stirring until fully blended.  Season to taste with salt and pepper. Cook for 5-8 minutes on low to allow it to thicken.

Return the chicken to the pot.  Garnish with fresh parsley and serve immediately.

Chef’s Note:  If crème fraîche is not available, substitute with half and half cream