Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (14 g)
  • 1 medium onion, finely chopped (about 150 g)
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon dried basil (1 g)
  • 1 tablespoon Dijon mustard (15 g)

Instructions:

  1. Season chicken thighs with salt and pepper. Drizzle with olive oil and marinate for 30 minutes in the refrigerator.
  2. Preheat the oven to 325°F (163°C).
  3. In a skillet, melt the butter over medium heat. Add the chopped onion; sauté until softened (about 5-7 minutes). Stir in minced garlic; cook for an additional minute until fragrant.
  4. Pour in the chicken broth and heavy cream. Add thyme, basil, and Dijon mustard; stir to combine. Bring to a gentle simmer, then remove from heat.
  5. Place seasoned chicken thighs in an oven-safe dish. Pour the creamy sauce over the chicken
  6. Cover the dish with foil and bake for 1 hour. Remove foil and bake for an additional 30 minutes until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).
  7. Let the chicken rest for 5 minutes before serving. Spoon the creamy sauce over the thighs.