A staple in our home – Easy and quick to make. This is an elegant dish for a dinner party.
6 Chicken Thighs
1/2 Cup of flour
1 Red onion sliced
2 tb spoon Dijon Mustard
2 tb spoon Dry Tarragon
2 cups of Dry White wine
Salt & Pepper to taste
1/2 tspoon Cayenne pepper or Paprika or Espelette
3 tb spoon butter
3 tb spoon olive oil
Drench the Chicken thighs in pre-seasoned flour (salt, pepper, cayenne pepper)
Slice the red onion in half and cut in slices
In an cast iron pan, saute the chicken thighs on both sides, in the melted butter and olive oil, until crispy
Remove the chicken and put aside
Saute the onion until translucid, even a little crispy
Add the white wine, mustard, tarragon and whisk the mixture until well blended
Put the chicken back in the liquid and place in the oven at 175 degrees C
for 30 minutes, covered with a lid, or a piece of aluminum foil.
Serve with Roasted potatoes, steamed rice or green vegetable.