If you have nothing against super tender, succulent and moist chicken meat in a light creamy sauce, here is a recipe for you. I used to make this dish quite often several years ago, but somehow along the way, with trying more and more new things, it gradually dropped out of my cooking repertoire. Recently though, Ilya reminded me of it and so now it’s back on our menu and, OMG, how we love it!
I used to make the sauce with sour cream instead of cream, but since it tends to curdle unpredictably, I switched to whipping cream.
You will need:
- 8 chicken thighs (about 3.5 lb), skin on and bone in (though, you can take boneless and skinless, if you like them this way)
- 1 medium onion, cut in half and thinly sliced
- 1/4 cup dry white wine or dry white vermouth
- 1/3 cup whipping cream
- 2 Tbsp whole grain Dijon mustard
- 1-1.5 Tbsp low sodium soy sauce
- About 1 cup chicken stock
- Salt and black pepper, to taste
- 1 Tbsp oil for sautéing
Trim off excess fat from the thighs and cut each in two pieces. Use a very sharp Chef’s knife or kitchen scissors to cut through the bones.
In a wide pan, heat oil on a medium high heat and put chicken pieces skin side down. Cook until the skin becomes crispy and golden and turn them over. Transfer the browned pieces to a braising pot and do another batch.
When all the chicken is browned, pour of the excess oil from the pan (chicken can render a lot), leaving about 2 tablespoons. Add onions and sauté for a couple of minutes on a medium heat without letting them change color. Add white wine/vermouth, mustard, soy sauce, chicken broth and cream. Season with salt and pepper and simmer for a couple of minutes.
Pour the sauce over the chicken, cover with a lid and bring the contents of the pot to a simmer. Reduce the heat to low so only occasional bubbles break the surface of the sauce and cook the chicken about an hour or so or until the chicken almost started to fall off the bones.
Remove from the heat and let rest about 5-7 minutes before serving.
Serve on top of mashed potatoes, Israeli couscous, polenta, or simply with baguette to dip up the sauce.
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