Ingredients

• -4 skin-on, bone-in chicken thighs (~1.5-2 pounds)

• 1 Tbsp kosher salt (if dry brining)

• 2 Tbsp cooking oil

• 1 Tbsp butter

• 3 Tbsp dijon

• 1 Tbsp whole-grain mustard

• 1 small onion, sliced

• 1 shallot, sliced

• 3/4 cup white wine

• 3/4 cup chicken stock

• 1/4 cup sour cream

• 1 large bay leaf

• 5 sprigs fresh thyme

Directions

1. If dry brining chicken, place thighs on a sheet pan with a rack. Rub them with kosher salt and refrigerate, uncovered, 2-12 hours. Take chicken out 30 minutes before cooking.

2. Preheat oven to 350°F. Heat a dutch oven on medium high heat and add oil. Carefully place the thighs skin side down and evenly spaced. Don't move the chicken for 3-4 minutes. (You'll know the chicken is ready when you can remove it easily without the skin sticking). Flip when ready, and add butter and dijon to the pan. Let cook another few minutes. Remove the chicken to a plate and set aside.

3. Add the onion and shallot, and add more butter or oil if needed. Once softened, add the stock and use a wooden spoon to scrape the bottom of the pot.

4. Tie the thyme and bay leaf together with kitchen twine and add that to the pot. Bring to a boil.

5. Stir in the cream. Add the chicken back to the pot, and cook, uncovered, 50-60 minutes or until the chicken is at least 165°F