Ingredients
4 Bone In, Skin On Chicken Thighs
2 - 3 tsp of Smoked Paprika
Kosher Salt to taste
Ground Black Pepper to taste
3 tbs Butter
½ Onion, cut into a 1/4 inch dice
¼ cup Dry White Wine
½ cup Heavy Cream
1 tbs Dijon Mustard
½ cup Chicken Stock
4 ounces freshly grated Parmesan cheese
¼ cup minced Italian flat leaf parsley
Directions
Step 1
Trim excess skin around chicken thighs
Step 2
Starting with the skin side down, sprinkle paprika, kosher salt and black pepper onto the chicken thighs. Flip to skin side and repeat. Once completed, leave chicken thighs is a cool area to marinade. Approximately 20 - 30 mins.
4 Bone In, Skin On Chicken Thighs
2 - 3 tsp of Smoked Paprika
Kosher Salt to taste
Ground Black Pepper to taste
Step 3
To prepare, start by preheating oven to 400 F.
Step 4
In a medium skillet, heat the butter over medium-high heat, and sauté the chicken pieces until lightly colored. Transfer the chicken pieces to a plate and set aside.
3 tbs Butter
Step 5
Add the onions and sauté for 1 minute. Deglaze the pan with the wine; scraping any brown bits. Add the cream, mustard, chicken stock and half of the cheese. Stir until smooth and add the chicken pieces, skin-side up, back to the pan. Cover, and simmer for 15-20 minutes.
½ Onion, cut into a 1/4 inch dice
¼ cup Dry White Wine
½ cup Heavy Cream
1 tbs Dijon Mustard
½ cup Chicken Stock
4 ounces freshly grated Parmesan cheese
Step 6
Remove the lid, top chicken with the remaining cheese, turn on the broiler to HIGH and brown the cheese and chicken, 5 – 6 minutes.
4 ounces freshly grated Parmesan cheese
Step 7
Top with minced parsley. Serve immediately with mashed new potatoes and roasted asparagus.
¼ cup minced Italian flat leaf parsley
