Before I knew that I also couldn’t have diner guests during quarantine, I bought a bunch of chicken and planned to make Ina’s Chicken Thighs in Mustard Sauce. It’s too bad I didn’t have company, because this was next level good. If you plan to visit me in the next year, be ready to try this .

Ina’s Mustardy Chicken

• 8 bone-in, skin-on chicken thighs
• Kosher salt & black pepper
• Olive oil
• 2 c. halved and thinly sliced yellow onion
• 2 T. white wine
• 8oz. creme fraiche
• 1 T. Dijon mustard
• 1 tsp. whole grain mustard
• 1 T. green herbs

1. Place chicken on a plate or cutting board. Pat dry. Salt & pepper on all sides.
2. Heat 1 T. of oil in a large skillet. When hot, place the chicken in the pan, skin side down.
3. Cover and cook 15 minutes without moving.
4. Turn chicken over and place onions underneath.
5. Cook another 15 minutes, stirring onions as needed so they don’t burn.
6. Transfer chicken to a plate. Leave the onions.
7. Add wine, creme fraiche, Dijon mustard, whole grain mustard, and a pinch of salt.
8. Stir for one minute.
9. Return chicken to pan until heated through.
10. Sprinkle with parsley, chives, or other green herb.