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Ingredients
- For the Chicken:
- 2–2.5 lbs chicken thighs (bone-in; skin-on for extra flavor or boneless if preferred)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- For the Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup low-sodium chicken broth
- 1/2 cup white wine (optional; if omitted, add an extra 1/2 cup broth)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1 tablespoon butter (optional, for extra richness)
- Juice of 1/2 lemon (optional, to brighten the flavors)
- For Garnish:
Instructions