4-6 bone-in, skin-on chicken thighs
Salt & Pepper
paprika
cayenne
Olive Oil
1/2 yellow onion sliced
4 cloves garlic chopped
1 tablespoon apple cider vinegar
1/2 cup heavy cream
1 1/2 tablespoon Dijon Mustard
1 1/2 teaspoon whole grain mustard
1/8 Cup honey
Season your chicken thighs
Heat a pan over medium heat and add some olive oil
When the oil is hot, place chicken skin side down in pan. Cook about 15 minutes till a nice golden brown
Flip chicken and add onions and garlic, cook an additional 15 minutes.
Chicken should be done at this point, you can temperature check them.
Remove the chicken from the pan
Add vinegar to the pan to deglaze
Add mustard and honey to the pan and whisk
Add cream to the pan and whisk.
Put chicken back in pan over the sauce, but do not cover the top of the chicken or it will lose the crisp top. Let simmer 5 minutes.
Serve