Serve these savory chicken thighs on a bed of steamed bulgur wheat or rice, with an herb salad. Toss torn stems of fresh parsley, dill, cilantro, and/or oregano with mixed baby salad greens, then dress in a simple vinaigrette.
- Season chicken with salt and pepper. Heat a large skillet over medium-high heat; add chicken. Sauté 5 minutes on both sides, until browned. Reduce heat to medium-low. Cook, turning frequently, about 20 minutes longer or until chicken no longer pink near bone (165°F internally). Remove from pan.
- Drain all but 1 tablespoon fat from skillet. Add onion; cook, stirring occasionally, over medium-high heat about 1 minute. Stir in broth and wine; cook about 2 minutes. Whisk in mustard and cream; reduce heat to low; simmer about 5 minutes or until slightly thickened. Stir in capers. Return chicken to skillet, spooning sauce over to coat. Serve chicken sprinkled with parsley.