Chicken thighs with creamy mustard sauce from Cook Like a Pro: Recipes and Tips for Home Cooks (page 91) by Ina Garten

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Ingredients

dry white wine
whole grain mustard
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Juleslovesgoldies on May 13, 2026

Easy and delish!
JimCampbell on April 14, 2026

A 3.0 out of 5. After reading @amanda_ejt6ss's recent review and the previous notes, we thought we would try this recipe as a "new way" for us to prepare a mustard sauce. We followed the recipe. The dish came out very tasty, and was a milder, creamier, version than our "normal" mustard sauce, likely because this recipe uses creme fraiche and has less whole grain mustard than we normally put in. A nicely balanced mustard sauce. We'll make it again.
amanda_ejt6ss on April 12, 2026

Made with boneless skinless and used sour cream instead of creme fraiche. So good!! Served with roasted baby potatoes and asparagus
adellel on December 27, 2025

Store didn’t have crème fraiche, so I used sour cream. Double the sauce! It was so good. Mustard was not overpowering at all. Perfect, crispy crust.
Nrnarayan on June 12, 2025

Fantastic and easy, I paired it with Ina's make ahead mashed potatoes
halfchefc on May 05, 2025

Delicious & soo simple! I didn't have has much sauce as the book showed since I used Greek yogurt instead of crème fraiche (and only half the amount) so I added in a splash of broth to help. Served with potato wedges & a simple green salad.
Skamper on January 30, 2022

Very good. Made a rough half batch but didn't add the full amount of salt at the end. Subbed light sour cream for creme fraiche.
averythingcooks on June 22, 2021

I used 5 boneless, skinless chicken thighs & made 1/2 the sauce using sour cream & a swirl of 5% cream. With potatoes and broccoli on the side, we both agreed - delicious!
stef on February 18, 2021

Used boneless chicken thighs and sour cream and cream instead of creme fraiche. Nice sauce. Mushrooms would be a nice addition.
arosfd on February 09, 2021

Was pleasantly surprised by how well this cut down for two--I used the two boneless, skinless thighs I had on hand in an 8" cast iron pan and it was perfect! I even used plain lowfat yogurt as the dairy and it didn't break at all. Very flavorful and quick to make!
mharriman on February 04, 2021

Very good. My bone in thighs cooked in 20 minutes. The onions could have been spooned from the pan at 8 minutes. I only had two tablespoons left from my container of creme fraiche, so I supplemented with a couple tablespoons of half n half and that worked well. I wanted to reduce the fat content, so my chicken was not swimming in sauce as the recipe intended. We liked the chicken and sauce over white rice. This was more of a cream- based sauce than mustard- based but still very tasty. Went well with steamed green beans.
jay.moe on November 02, 2019

I substituted sour cream for the crème fraiche. It made an unpleasantly thick sauce. Next time I will try cream or half and half since crème fraiche is not a staple for me.
anya_sf on December 30, 2018

I used boneless, skinless thighs, which weren't as pretty, but still worked fine. Added some tarragon with the parsley. Served over mashed potatoes. Quick, easy, and absolutely delicious!