Step 1

Pour enough olive oil into a large heavy skillet (cast-iron is ideal) to coat the bottom. Heat over medium flame until rippling.

Step 2

Season the thighs on both sides with salt and pepper.

Step 3

When the oil is hot, slip in the thighs, skin-side down. Cook until the skin is well-browned, about 10 minutes.

Step 4

Move the thighs to a plate. Add mushrooms and onion into the pan and stir to coat with the rendered chicken fat. Cook for a few minutes.

Step 5

Add the thighs back in, on top of the mushrooms and onions. Cook until the thickest part of the thigh near the bone is no longer pink (at least 165 F on an instant-read thermometer).

Step 6

Move the chicken to a plate, leaving the mushrooms and onions behind. If the vegetables are watery and/or not quite brown, stir until the liquid is boiled off and the vegetables are brown.

Step 7

Deglaze the pan with the wine, stirring to release the brown bits that stick to the pan. Stir in the sour cream, chicken broth, Dijon and grainy mustards, and 1 teaspoon salt. Cook, stirring, until blended and the sauce is bubbling.

Step 8

Tuck the chicken into the sauce, skin-side up, and simmer a minute or two. Taste the sauce and add salt if you like.

Step 9

Sprinkle parsley over everything and serve right from the pan. We like to serve it over noodles or rice.

Step 10

From " Does This Taste Funny?: Recipes Our Family Loves" by Stephen Colbert and Evie McGee Colbert. Copyright (c) 2024 by the authors and reprinted with permission of Celadon Books, a division of Macmillan Publishing Group, LLC.