👨‍🍳 Instruktioner

1. 1

   Pat the chicken thighs dry and season generously with salt and pepper.

   💡 Proffstips: Ensures crispy skin and even seasoning.
2. 2

   Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs on all sides until golden brown. Remove chicken and set aside.

   ⏱️ 10-12 minutes
3. 3

   Reduce heat to medium. Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

   ⏱️ 6 minutes
4. 4

   Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.

   ⏱️ 2 minutes

   💡 Proffstips: This helps thicken the sauce.
5. 5

   Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

   💡 Proffstips: Ensures a smooth sauce base.
6. 6

   Return the chicken thighs to the pot. Cover, reduce heat to low, and simmer gently until the chicken is cooked through and tender, about 25-30 minutes.

   ⏱️ 30 minutes
7. 7

   Stir in the heavy cream and Dijon mustard. Heat through gently, but do not boil.

   💡 Proffstips: Adjust mustard to your preference.
8. 8

   Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

   💡 Proffstips: Serve hot with mashed potatoes, rice, or boiled potatoes and a side of green beans or other seasonal vegetables.