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Ingredients
- 2 Tbsp. unsalted butter
- 1 sm yellow onion, peeled and chopped
- 8 x chicken thighs, skin removed (fake rabbit) - or possibly use the real thing!
- 1/2 c. Dijon mustard Salt and pepper
- 1/2 x to 1 c. dry white wine
- 2 x to 3 sprigs parsley
- 2 sprg fresh thyme, or possibly 1/2 tsp. dry thyme
- 1 x bay leaf
- 1/3 c. heavy cream
Directions
- Heat butter in a large skillet over medium heat. Add in onion and cook till soft, 5 - 10 min.
- Smear chicken pcs on all sides with mustard. Season generously with salt and pepper. Increase heat to medium-high and add in thighs to skillet, working in batches so you do not overcrowd them. Cook, turning occasionally, till lightly browned. Remove to a plate and keep hot while you cook the remaining thighs.
- Return all the chicken to the skillet. Add in 1/2 c. wine. Tie the parsley, thyme and bay leaf in a square of cheesecloth and add in to the skillet. Cover, reduce heat to a steady simmer, and cook about 15 min. Uncover, turn chicken and add in more wine if necessary. Cover and continue cooking 15 to 20 min, till chicken is cooked through.
- Remove skillet from heat and use tongs to move chicken pcs to a serving platter. Remove the herb bundle and use tongs to squeeze juices back into the skillet before discarding. Add in cream to the skillet and stir with a wooden spoon to mix with the cooking juices.
- Pour over the chicken on the platter and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 568g | |
| Calories 1153 | |
| Calories from Fat 833 | 72% |
| Total Fat 93.39g | 117% |
| Saturated Fat 39.75g | 159% |
| Trans Fat 0.79g | |
| Cholesterol 418mg | 139% |
| Sodium 307mg | 13% |
| Potassium 1003mg | 29% |
| Total Carbs 12.28g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.8g | 2% |
| Protein 66.04g | 106% |
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