Creole chicken thighs in a creamy mustard sauce flavored with orange, carrots, celery, raisins, onions and oh-so wonderful spices. And with a hint of orange flavor, this braised chicken thighs recipe is impressive and oh-so flavorful.
Season both sides of the chicken with 1 teaspoon of salt and the black pepper.
In a large, deep non-stick skillet or Dutch oven set over medium-high heat, add the olive oil. Once the oil is shimmering, add the chicken thighs, skin-side down, and reduce the heat to medium.
Cook until the skin is golden brown, 8 to 10 minutes. Use a metal spatula to turn the thighs over and cook about 1 minute longer. Transfer the chicken skin-side up to a plate.
Add the celery, onion, garlic, raisins, bay leaf, rosemary, thyme and remaining salt to the skillet. Cook, stirring often until the onions are soft, about 5 minutes. Increase the heat to medium-high and stir in the mustard, then pour in the wine and orange oil.
Cook until the wine is slightly reduced, 3 to 5 minutes, then add the broth. Move chicken to an oven safe roasting dish and pour the skillet ingredients over the chicken.
Set the baking dish over medium-high heat and add the cream. Cook, stirring occasionally, until the sauce thickens, 3 to 4 minutes. Turn off the heat, remove the bay leaf, rosemary, and stir in the chopped celery leaves and parsley leaves. Spoon the sauce over the chicken and serve.
I have made this recipe with boneless, skinless chicken thighs and it works well.
When I didn't want to open a bottle of wine just for this recipe, I substituted additional chicken broth for the wine.
I like to use a non-stick pan to brown the chicken. If you have good luck browning chicken in either an oven proof skillet or a Dutch oven, you'll have yourself a one-pot meal.