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Serves 2

Preheat oven to 450°F.

Prepare the chicken – Trim the chicken thigh of excess skin and cut 2 slices deep into the chicken cross ways against the bone. This helps the chicken cook quicker. Pat the chicken dry with paper towels and season with salt and pepper. Place in the refrigerator for a little while to dry the outside longer.

Sear the chicken – Heat oil in a large cast iron or oven-safe skillet over medium-high heat. Add the chicken skin-side down for 2 minutes, turn over brown another 2 minutes turn back into the skin and brown another 2 minutes then turn over and brown two more minutes. Remove to a large plate.

Add the onions and sauté until softened, about 3 minutes. Add the wine, scrap the bottom of the pans to release the fond and cook 3 minutes. Stir in the broth and bring to a simmer. Return the chicken skin-side up.

Braise in the oven uncovered until the chicken is cooked, about 30 minutes. The skin should be crispy. Remove the chicken and onions. Over medium-high heat, whisk the smooth Dijon mustard into the sauce, and simmer for about 2 minutes. Turn off heat and whisk in the cream.

Plate the onions, then place the chicken on top of the onions. Spoone the sauce into a separate small bowl. Serve the sauce with the chicken. Spoon the mustard sauce on the chicken as you eat.

As of 8/6/23