By BOBBY HUEN
Ina Garten's Preferred Way To Dress Up Cheap Chicken Cuts
When it comes to proteins like chicken thighs, which are often cheaper than breast meat, chef Ina Garten finds that they’re best paired with a hearty and creamy mustard sauce.
Served alongside roasted vegetables and potatoes in the same skillet it’s cooked in, chicken thighs baked in a creamy sauce and mustard can feel luxurious for small dinner parties.
To start, pat the thighs dry with paper towels, salt them on all sides, and sear them skin side down first with olive oil in a cast iron pan until all sides are slightly browned.
After removing the chicken from the pan, add thinly sliced onions and butter to the chicken fat and oil mixture. Cook them on medium until the onions start to brown and caramelize.
Once done, deglaze the pan with white wine and stir vigorously to scrape up all the browned bits on the bottom of the pan. Let the alcohol of the wine completely evaporate.
Then, stir in Dijon mustard, whole grain mustard, and rème fraîche or sour cream. Stir gently to mix everything before placing the chicken back into the simmering sauce.
Baste the thighs with the sauce and simmer until cooked through. Garnish with fresh parsley and tarragon and serve with steamed vegetables, crusty breads, and buttered noodles.