As a child, I was never much of a fan of mustard, especially dijon mustard. But lately, I’ve been looking for some different types of mustard, and low and behold, figured out I really and truly love mustard, in nearly every form. We have a local winery who makes this amazing dijon with chocolate and merlot, and I decided to try that with a combination of whole grain and dijon mustards – the result is a creamy, tangy sauce, and delicious, tender chicken.
- Olive oil
- 2 lb. chicken thighs, skin removed
- One red onion, sliced thinly
- 1/2 cup of mustard, I used equal amounts of whole grain, dijon, and merlot mustard
- 1/2 cup cream
- 1/2 cup milk
- a wineglass of dry white wine
- salt and pepper
- a few sprigs of fresh thyme
- 1 cup of spring peas
Over medium high heat, in a heavy bottom Dutch Oven, add the oil and bring up to temperature. Add the chicken thighs, and brown, turning, until the meat is browned, about 6 minutes per side. Remove the chicken from the pot and reserve on a warm plate.
Drain all but 1 Tbsp of the grease, and retun the pot to the heat. Lower the heat to about medium, and add the onions. Saute for a while until tender, about 5 minutes. Add the thyme sprigs and saute one minute longer.
Add the wine to deglaze the pan and scrape up the sticky bits stuck to the bottom of the pan. Add the cream and milk, bring to a boil, and lower the heat to low. Add the chicken back into the pot, cover and cook for about 60 minutes, or until the chicken is tender.
During the last five minutes, add the peas, cover, and turn off the heat.
Serve over pasta.