This is best served with some butter noodles or delicious brown rice. But you can skip the carbs and serve it with a healthy portion of steamed vegetables.
4 bone in, skin on, chicken thighs
1/4 c. plus 1 tbsp. all-purpose flour
2 tbsp. butter
1 tbsp oil
1 1/2 c. chicken stock
1 1/2 c. white wine
1 c. heavy cream
2 tbsp. Dijon mustard
2 tsp. chopped fresh herbs (basil, parsley, thyme)
salt and black pepper
In a large frying pan add the butter and oil and heat to medium high. In a large zip lock baggie or large bowl with cover, add the 1/4 c flour and salt and pepper. Toss the chicken thighs in the flour and lightly shake off excess.
Place in heated frying pan, skin side down and cook over medium heat for 10 minutes. Flip chicken and cook another 10 minutes, until browned.
Remove the chicken from the pan and set aside. Pour out any left over butter/oil and wipe the pan with a paper towel. Place the pan back on the heat and add the chicken stock, wine, heavy cream, Dijon mustard, 1 tablespoon flour, and chopped herb ( I used parsley). Whisk in the flour and bring to boil, lower the heat and add the chicken, plus and juices, back to the pan. Cook, partially covered, turning occasionally until cooked through, 20 to 22 minutes.
Any way you serve it, I am sure your family will think it is Mangialicious :)