Bobby’s Mustard Chicken

This is my neighbor’s recipe. This has a very nice mustardy flavor and goes well with the Chicken Thighs. It’s hard to over cook chicken thighs, so don’t worry to much about the times used in this recipe. This is Great served over Egg Noodles or Buttery Mashed Potatoes. Enjoy!!

3 Lbs Chicken Thighs (approximately 20)

3 Large Onions

6 Cloves Garlic – Chopped

5 Heaping Tablespoons of Dijon Mustard

1 Heaping Tablespoon Grainy Mustard

1 Cup White Wine

2 Cups Whipping cream

2 Tablespoons Sour Cream

Juice of 1 Lemon

4 Sprigs Fresh Thyme

Salt and Pepper to taste

2 Tablespoons of Butter

.

1. Preheat oven to 475F
2. Line 2 baking sheets with parchment paper and spread chicken thighs over the 2 baking sheets, sprinkle with salt and pepper. Bake chicken for 15-20 minutes until the chicken skin starts getting crispy. These will continue to cook in the sauce later.
3. Re-set oven to 350F
4. Finely chop the onion and garlic. Sate the onion in the butter until translucent, add garlic and sauté 2 more minutes
5. To the onion mixture, add the mustard, whipping cream, white wine, lemon juice and thyme
6. Add the sour cream and continue to cook for a few minutes
7. Using an immersion blender puree the mixture until smooth
8. Place chicken thighs into 2 baking dishes without over crowding, and spoon/pour mixture over chicken
9. Bake for 30 minutes covered, and another 40 minutes uncovered until browned.