Pan Fried Chicken Thighs in Gouda Mustard Sauce
Crispy-skinned chicken is bathed in a creamy, tangy sauce. Serve alongside rice or buttered egg noodles.
- 4 pounds bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 1 tablespoon olive oil, divided
- 1 medium sized onion, thinly sliced
- 8 ounces baby portabella mushrooms, sliced
- ½ cup half and half or heavy cream
- 8 ounces young Gouda, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon fresh parsley, chopped
- ►Pat chicken thighs dry with a paper towel in a large bowl. Season with 1 teaspoon salt and pepper and rub into chicken with your hands.
- ►Heat olive oil in a large skillet over medium high heat. When oil is hot, add thighs to skillet, skin side down. Fry thighs for about 15 minutes until skin is golden brown. Flip thighs and cook for an additional 10 minutes, until chicken is just cooked through to 160°F. Remove thighs from skillet and set aside.
- ►Add mushrooms and onions to skillet with remaining rendered fat and season with ½ teaspoon salt. Stir infrequently allowing them to brown without sticking, about 20 minutes, scraping up any bits stuck to the pan. Add half and half, Gouda, Dijon mustard, and whole-grain mustard. Stir to combine with mushrooms and onions.
- ►Return thighs to pan, nestling in sauce. Cover skillet and simmer on low heat for 10 minutes. Serve warm, topped with parsley.
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