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Today we're making one of my absolute favorite recipes from the Queen…a one-pan meal of my dreams! We're making Ina Garten's creamy mustard chicken thighs. It's one of my absolute favorite recipes from the Queen. It's a one-pan meal of my dreams. The recipe calls for eight bone-in, skin-on chicken thighs, but I'm only using four. We'll start by patting the chicken dry on both sides. Then we'll also generously salt and pepper both sides. Alright, so these are gonna cook undisturbed for about 15 minutes on each side. Heat up a tablespoon of olive oil in a pan over medium heat. And in goes our chicken thighs, skin side down first. Now we return our chicken back to the pan. Along with the juices. Now we add the sauce. It's about two tablespoons of white wine. And 8 ounces of cream cheese. A tablespoon of Dijon mustard. A teaspoon of whole grain mustard. And a teaspoon of salt. We'll stir for about a minute. Look at this creamy sauce with the caramelized onions. Now we return our chicken back to the pan along with the juices. And we finish with some chopped parsley. My favorite way to serve this is with some jasmine rice. I just love how it soaks up all the delicious sauce. So I've got a little bowl of it for our taste test. Look how juicy this chicken is. With the gorgeous crispy skin. And our creamy onions. Perfect bite. Cheers. Oh my goodness. Never fails. Thank you for watching. Have a lovely week ahead. Bye.