Ina’s long awaited 11th cook book is here! Like many of her fans, I have every one (Brittany may have stolen a few). Lots to like in the latest, with pages of pro tips along with many appealing recipes. This one features crispy thighs with a luscious sauce made from onions melting in the chicken fat, with mustard and creme fraiche and wine. Not a diet dish, but then it’s comfort food season!
I think my thighs were bigger than Ina’s ( What did I just say? Good thing we’re not working with breasts here). My four thighs weighed almost 2 pounds, while her 8 were 2 1/4 pounds. Adjust cooking time accordingly, and watch that the onions don’t burn if your heat is too high. Otherwise pretty easy to make and the sauce is divine.
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (looks like a lot but they cook down)
2 Tbs. dry white wine
8 ounces creme fraiche ( I used sour cream)
1 Tbs. good Dijon mustard
1 tsp. whole grain mustard
1 Tbs. chopped fresh parsley
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 tsp. salt and 3/4 tsp. pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin get too dark, turn the heat down to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the wine, creme fraiche, Dijon mustard, whole grain mustard, and 1 tsp. salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot. Serves 4.
Note: Choose thighs that are similar in size to ensure they cook evenly. Ina suggests placing the skillet in the middle of the table and have everyone help themselves.
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