Chicken Smothered in Chicken and Mustard Sauce

Adapted from Grace Parisi, Food & Wine, March 2017

5 from 1 vote

Servings 4 -ish

1.5 pounds chicken thighs skinless and boneless, each piece cut in half into about 1.5"- 2" pieces
1 teaspoon all-purpose flour plus more for dusting the chicken
Dash paprika
2 tablespoons unsalted butter
2 tablespoons olive oil extra-virgin
1 large white onion halved stem to root, then sliced crosswise very thinly
2 tablespoons grainy mustard
1 cup chicken stock low sodium (I use "Better than Bouillon" for convenience if I don't have homemade or want to open a quart-sized container of prepared stock.)

Season the chicken with salt and pepper and dust lightly with flour on both sides. Sprinkle a few dashes of paprika on the “top” side for a bit of additional color.
In a 10” – 12” deep skillet, melt the butter with the oliveoil over medium-high heat. Add the pieces of chicken, “top” side with paprika down first. Brown slightly, then turn to brown the other side. Transfer to a plate and set aside. (Cooking will be completed in the mustard sauce.)
Add the onion to the same skillet and cook over medium-high heat, scraping up any browned bits from the chicken and stirring occasionally until softened, about 8 minutes. Add the 1 teaspoon of flour and stir for about a minute, then add the mustard and chicken broth. Bring to a slow boil.
Add the chicken pieces back to the skillet, nestling in amongst the onions. Cover and simmer over medium heat until the chicken is cooked through, about 10 minutes.