Servings: 4

1 tablespoon oil 1 tablespoon oil
1 tablespoon butter 1 tablespoon butter
1 pound skin-on, bone-in chicken thighs 1 pound skin-on, bone-in chicken thighs
salt and ground black pepper to taste salt and ground black pepper to taste
⅓ cup Dijon mustard ⅓ cup Dijon mustard
1 large onion, sliced 1 large onion, sliced
1 cup white wine 1 cup white wine
1 cup chicken broth 1 cup chicken broth
⅓ cup heavy cream ⅓ cup heavy cream
1 large bay leaf 1 large bay leaf
5 sprigs fresh thyme 5 sprigs fresh thyme

Preheat the oven to 350 degrees F (175 degrees C).
Warm oil and butter in a large, oven-proof casserole dish or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with ½ of the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
Reduce heat to medium and add sliced onion to casserole dish. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

This recipe is very good. I would however change the procedure to prevent overbrowning of the mustard. I do not like to risk burning my good quality Dijon mustard. I would rather brown the thighs but put the mustard AFTER they are browned. The other option is to lower the temperature to brown them but that defeats the purpose or searing them. As of everything else it is fine I do however it might end with too much sauce. Depending on the side it might be OK especially if served with pasta. I served it with Carrot Rice from this site which I made without using the pureed toasted peanuts. Both mild flavors blended well. This will absolutely be in my regular recipes it has all the potential for a nice dinner!  This recipe is very good. I would however change the procedure to prevent overbrowning of the mustard. I do not like to risk burning my good quality Dijon mustard. I would rather brown the thighs but put the mustard AFTER they are browned. The other option is to lower the temperature to brown them but that defeats the purpose or searing them. As of everything else it is fine I do however it might end with too much sauce. Depending on the side it might be OK especially if served with pasta. I served it with Carrot Rice from this site which I made without using the pureed toasted peanuts. Both mild flavors blended well. This will absolutely be in my regular recipes it has all the potential for a nice dinner!