# List of ingredients:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 pounds)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Sauce
04 - 1/3 cup Dijon mustard
05 - 2 tablespoons whole grain mustard
06 - 1/4 cup honey
07 - 2 tablespoons apple cider vinegar
08 - 1/2 cup low-sodium chicken broth
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ For Searing & Braising
11 - 1 tablespoon olive oil
12 - 1 tablespoon unsalted butter
13 - 1 medium yellow onion, thinly sliced
→ Garnish
14 - Chopped fresh parsley
# How to make it:
01 - Pat chicken thighs dry with paper towels and season both sides evenly with kosher salt and black pepper.
02 - Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high. Place chicken thighs skin-side down and sear for 4 to 5 minutes until golden brown, then flip and sear for 2 more minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add sliced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - In a mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, chicken broth, and thyme until smooth.
05 - Pour the sauce into the skillet with softened onions. Stir well and bring to a gentle simmer.
06 - Nestle seared chicken thighs skin-side up into the sauce in the skillet.
07 - Cover skillet and simmer over low heat for 30 minutes—or transfer to a preheated oven at 350°F for the same period—until chicken is cooked through and tender.
08 - Uncover and simmer for an additional 5 to 10 minutes, allowing the sauce to thicken to desired consistency.
09 - Finish with chopped fresh parsley before serving.
