I was watching Food Network and saw an episode of Barefoot Contessa where Ina Garten was introducing good ingredients. One of them was mustard. I’ve rarely used mustard in cooking, but upon trying this recipe, I realized I can now introduce another flavor of pasta in my recipe bank! This creamy pasta sauce tastes really good!
- 4 boneless skin-on chicken thigh
- 12 large shrimps, shelled and deveined
- Kosher salt and pepper for seasoning
- 1 Tbsp olive oil
- 2 cups thinly sliced onions, about 1 large onion
- 8 oz creme fraiche
- 2 Tbsp dry white wine
- 1 Tbsp dijon mustard
- 1 tsp white grain mustard seeds
- 1 tsp salt
- 1 Tbsp chopped fresh parsley
- Rinse and pat dry the chicken thighs. Season booths sides with 1 tsp salt and 3/4 tsp ground pepper.
- Heat skillet with 1 Tbsp olive oil over medium heat.
- When oil is hot, place chicken in one layer in the pan, skin-side down. Do not move the chicken for 15 mins, cook until skin is golden brown.
- Turn the chicken over with a pair of tongs, add the sliced onions at the same time, sliding the onions underneath the chicken.
- Continue to cook the chicken for another 15 minutes. Stir the onions occasionally.
- When the chicken is cooked, transfer to a plate to rest while you prepare the sauce.
- If the onion is not browned, continue cooking until they turn brown.
- Add the shrimps to the skillet. Add remaining ingredients except chopped parsley. Stir until combined and shrimp is cooked.
- Transfer chicken and juice back to the skillet and cook for another minute.
- Sprinkle chopped parsley over the chicken. Serve hot over pasta.