Chicken Thigh Skillet in Mustard Wine Sauce

This one skillet Chicken Thigh meal with Mustard Wine Sauce is one of the best meals I’ve made in a long time. Pair it with fresh baby lettuce and spoon out extra sauce on your plate to use as the dressing. It couldn’t be easier. Perfect for a busy weeknight meal.

First you take your bone in, skin on thighs and season them. Then you give them a quick hot sear in the pan, and take them out and set them aside. Next you make your sauce and pour it into a large measuring cup. Then you put all your vegetables back in the pan and place your chicken thighs back on top with a dollop of mustard. (that’s the image you see below)

Pour all your sauce over it all and place in the oven. It’s that easy.

NOTE: With 8 chicken thighs, depending on how large they are, they may cover up the entire top of the vegetables, and that’s ok. All the juices will soak down and the veggies will cook wonderfully. When I cooked this for these pictures I was just making it for two of us.

You’ll want this on your menu every week it’s that good. To make it go quicker on a busy weeknight, slice the onion, prep the garlic and potatoes the night before. You could even make the sauce the night before as well.

NOTE: You can also de-bone the thighs before cooking them. They take the same amount of time to cook, so you can de-bone some and not others and they will still cook the for the same time. Some people prefer to not eat around a bone, which I have to say, I understand. Which ever way you choose, they will be delish!

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Chicken Thigh Skillet in Mustard Wine Sauce
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Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 400 degrees. Heat oil in a large cast iron skillet over medium high heat.
  2. Wash and pat dry the chicken thighs. Trim any excess skin, but not too much because it will shrink when cooked. Put the salt, paprika, garlic and dry mustard in a small bowl and mix well. Season chicken with mix.
  3. Place the thighs, skin side down in the skillet and brown. About 3-5 minutes.
  4. Remove chicken from skillet and set aside. Lower the heat to medium and add the wine, scraping the bits from the bottom of the pan and cook for 3 minutes. Add the broth and the mustard and bring to a boil. Cook another few minutes. Pour the sauce into a large heat proof measuring cup or bowl.
  5. Add your sliced onions, potatoes and garlic to the pan. Top with chicken thighs. Add another dollop of grainy mustard to the top of each chicken thigh (about 1/2 tsp), then pour sauce over it all and place the skillet in the oven. Cook for 30 minutes. Optional : set oven to broil for a minute or two at the end to get the skin a little more crispy. Watch closely so you don't burn.
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