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!