Ingredients:

  • 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (about 5 cutlets)
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 tbsp minced garlic (fresh)
  • ½ cup (125 ml) dry white wine (or substitute with chicken stock)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups (500 ml) chicken stock
  • 2 tbsp Dijon mustard
  • 1 cup (250 ml) heavy cream
  • 4 sprigs fresh thyme (or 1 tbsp dried thyme)
  • ¼ tsp cracked black pepper
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Mashed potatoes
  • Steamed greens or a leafy salad
  • Fresh thyme leaves (for garnish, optional)

Instructions:

  1. Preheat the oven to 200°C (400°F) (or 180°C/350°F fan-forced).
  2. Season chicken cutlets with salt and pepper on both sides.
  3. Heat olive oil in the pan over medium-high heat. Place chicken skin-side down; cook for 5 minutes until golden brown.
  4. Flip and cook for an additional 3 minutes. Remove chicken and set aside.
  5. In the same pan, lower the heat to medium-low; add chopped onion and minced garlic. Cook for 2-3 minutes until softened.
  6. Pour in the white wine, scraping up any browned bits. Cook until almost evaporated (2-3 minutes).
  7. Stir in butter, and when melted, add flour quickly, stirring well. Gradually whisk in half of the chicken stock.
  8. Then add remaining stock, mustard, cream, thyme, and pepper. Bring to a simmer.
  9. Stir in grated Parmesan until combined.
  10. Return the chicken to the pan, along with any juices from resting.
  11. Transfer the pan to the oven and bake uncovered for 40-45 minutes until the chicken is fully cooked.
  12. If using fresh thyme, remove sprigs before serving.
  13. Plate the chicken alongside mashed potatoes and steamed greens or salad. Garnish with fresh thyme leaves and additional cracked pepper if desired.