1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 cup grated Parmesan cheeseFresh thyme or parsley, for garnish
Préparations :
Step 1: Season and Sear the ChickenPat the chicken thighs dry with paper towels and season both sides with salt and pepper.In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
Step 2: Sauté the VegetablesIn the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes.Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
Step 3: Make the SaucePour in the chicken broth, scraping up any browned bits from the bottom of the skillet.Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a simmer.
Step 4: Cook the Chicken in the SauceReturn the seared chicken thighs to the skillet, skin side up. Reduce the heat to medium-low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
Step 5: Finish the SauceRemove the lid and stir in the grated Parmesan cheese. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust the seasoning with more salt and pepper if needed.
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