Our cookbook of the week is Cook Like a Pro: Recipes &
Tips for Home Cooks by Ina Garten, the Barefoot Contessa.
Over the next two days, we’ll feature another recipe from the
book and an interview with its author.
To try another recipe from the book, check out: Charlie Bird’s farro
Serve this crowd-pleasing chicken dinner straight from the
cast-iron skillet family-style, Ina Garten suggests. The lush
sauce – a combination of white wine, crème fraîche and two
types of mustard – comes together in the pan and can be
casually spooned over as everyone helps themselves.
A fan of “the high-low thing,” Garten says she enjoys pairing
affordable cuts of meat with something rich like a creamy
sauce. “I always like to have some kind of chicken and I think
it’s nice to have chicken thighs because they’re not as
expensive,” she adds. “It’s quite easy to just sear them and
then take them out and make the sauce in the pan. It’s actually
something that I make quite a bit.”
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
8 medium bone-in, skin-on chicken thighs (2 1/4 lb/1 kg)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups (500 mL) halved and thinly sliced yellow onion (2
2 tbsp (30 mL) dry white wine
8 oz (227 g) crème fraîche
1 tbsp (15 mL) good Dijon mustard
1 tsp (5 mL) whole-grain mustard
1 tbsp (15 mL) chopped fresh parsley
Place the chicken thighs on a cutting board, skin side up and
pat them dry with paper towels. Sprinkle the chicken with 1 1/2
teaspoons salt (7 mL) and 3/4 teaspoon (3 mL) pepper. Turn them
over and sprinkle them with one more teaspoon (5 mL) of salt.
Heat 1 tablespoon (15 mL) olive oil in a large (11- to
12-inch/28- to 30-cm) cast-iron skillet over medium heat. When
the oil is hot, place the chicken in the pan in one layer, skin
side down. Cook over medium heat for 15 minutes without moving,
until the skin is golden brown. (If the skin gets too dark,
turn the heat to medium low.) Turn the chicken pieces with
tongs, add the onions to the pan, including under the chicken,
and cook over medium heat for 15 minutes, stirring the onions
occasionally, until the thighs are cooked to 155 to 160°F (68
to 71°C) and the onions are browned. Transfer the chicken (not
the onions) to a plate and allow to rest uncovered while you
make the sauce. If the onions aren’t browned, cook them for
Add the wine, crème fraîche, Dijon mustard, whole-grain mustard
and 1 teaspoon (5 mL) salt to the skillet and stir over medium
heat for one minute. Return the chicken, skin side up, and the
juices to the skillet, sprinkle with parsley and serve hot.
Pro tip: To ensure the chicken cooks evenly,
choose thighs that are similar in size.
Excerpted from Cook Like a Pro: Recipes &
Tips for Home Cooks by Ina Garten. Copyright © 2018 by Ina
Garten. Published in the United States by Clarkson
Potter/Publishers, an imprint of the Crown Publishing Group, a
division of Penguin Random House LLC, New York. Reproduced by
arrangement with the Publisher. All rights reserved.