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Ingredients
  • 1 ½ pounds skin-on, bone-in chicken thighs
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup plus 1 tablespoon Dijon mustard, divided
  • 1 medium yellow onion, sliced
  • ¾ cup white wine
  • ¾ cup chicken broth
  • ⅓ cup heavy cream
  • 1 large bay leaf
  • 5 sprigs fresh thyme
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