Chicken
- 2 pounds bone-in, skin on, chicken thighs (4-5 pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- teaspoon paprika
- teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter
- Dijon Sauce
- 2 tablespoons butter
- 1 small onion, diced
- 4 garlic cloves, minced
- Salt and pepper to taste
- cup white wine
- 2 tablespoons Dijon mustard
- ½ cup chicken broth
- ½ cup heavy cream
- Fresh parsley for garnish
Directions:
To prepare the chicken, season the chicken witholive oil, garlic powder, paprika, onion powder, saltand pepper. Set it aside for a minimum of 20minutes.
2. Meanwhile, melt butter in a skillet over mediumheat. Cook the seasoned chicken skin side down for
5-6 minutes, then flip over. Cook for an additional 6-7minutes until the internal temperature reaches 165°F.
Set aside.3. Once the chicken is cooked, remove from the skillet, and set it aside.
4. To prepare Dijon Sauce, in the same skillet, melt butter and cook the onion until translucent.5. Add garlic, salt and pepper and cook untilfragrant.
6. Stir in white wine and cook until the wine hasevaporated.
7. Stir in Dijon mustard, broth and simmer until it'sreduced to half.
8. Reduce the heat to low and pour in the heavycream.
9. Transfer the cooked chicken into the sauce and letit simmer for a few minutes until the sauce has thickened.
10. Serve warm with pasta!