Braised chicken in creamy mustard sauce

Ingredients:

Chicken

• 1 cup flour
• 1 tbsp. l. homemade seasoning, see recipe below
• 4 boneless chicken thighs
• 1 cup of rapeseed oil

Sauce

• 1 medium onion, diced
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon dried thyme
• 0.5 tsp dried rosemary
• 1/3 cup lightly salted chicken broth
• 1.5 cups heavy cream
• 2–8 tablespoons Dijon mustard
• 1 teaspoon ground mustard
• 2 tbsp chopped fresh parsley

Homemade seasoning

• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup sweet paprika
• 1/4 cup coarse salt
• 1/4 cup freshly ground black pepper

Preparation:

1. Chicken:
   
   In a large bowl, combine the flour and seasoning. Add the chicken and toss to coat thoroughly. Heat the oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shake off any excess flour, and add the chicken to the hot oil. Cook until golden brown on all sides, about 5 minutes per side. Transfer to a plate and set aside. Drain most of the oil from the skillet, reserving 1 tablespoon.
2. Sauce:
   
   Add the diced onion to the heated oil in a skillet and cook until the onion is slightly softened and translucent, 2–3 minutes. Add the butter, garlic, thyme, and rosemary and cook until fragrant, about 1 minute more. Stir in the broth, scraping up any browned bits from the bottom of the pan. Simmer until the sauce thickens, 3–4 minutes. Stir in the cream, Dijon mustard (start with 2 tablespoons for a milder sauce and increase to 8 tablespoons if you prefer it spicier), and ground mustard and continue to cook until the sauce thickens, 2–3 minutes.
3. Add the chicken, turning to coat with the sauce. Cover and cook, turning occasionally, for 25–30 minutes. Sprinkle with parsley before serving.
   
   Homemade seasoning:
   Yield: 1 and 1/4 cups
   
   Combine garlic powder, onion powder, paprika, salt, and pepper in a bowl. Store in a tightly sealed container for up to 6 months.