Name: Carolina Smothered Chicken with Creamy Mustard Sauce
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tablespoon House Seasoning, recipe follows; 4 bone-in chicken thighs; 1 cup canola oil; 1 medium onion, diced; 2 tablespoons unsalted butter; 4 cloves garlic, minced (about 1 tablespoon); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/3 cup low-sodium chicken stock or broth; 1 1/2 cups heavy cream; 2 to 8 tablespoons Dijon mustard; 1 teaspoon ground mustard; 2 tablespoons chopped fresh parsley; 1/4 cup garlic powder; 1/4 cup onion powder; 1/4 cup sweet paprika; 1/4 cup kosher salt; 1/4 cup freshly ground black pepper

Directions

Watch how to make this recipe.

For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside. Remove all but about 1 tablespoon of the oil.
For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.