Directions

Prepare the Chicken

1. Trim loose skin and excessive fat from the thighs, leaving the main skin covering intact. Pat the chicken thoroughly dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper.
2. For maximum browning, refrigerate the chicken uncovered on a rack for 4 to 24 hours to dry brine. Otherwise, let stand at room temperature for 15 minutes before cooking.

Brown the Chicken

1. Preheat your oven to 375°F with a rack set in the center position.
2. Heat the oil in a large ovenproof 3½-quart sauté pan or 12½-inch skillet over medium heat for 2 minutes until shimmering.
3. Arrange the thighs skin side down in a single layer. Press lightly with tongs to ensure contact with the pan. Work in batches if necessary to avoid crowding. Cook undisturbed for 5 minutes, then cook another 3 to 5 minutes (8 to 10 minutes total), rotating the pan as needed for even heat. When the skin is deeply golden and releases easily, turn and sear the second side for 2 minutes. Transfer to a plate, skin side up. Pour off all but 1 tablespoon of rendered fat from the pan.

Cook the Aromatics

1. Reduce heat to medium-low. Add 1 tablespoon butter and sliced shallots. Cook for 4 to 5 minutes, stirring frequently, until softened and lightly golden. Add chopped garlic and thyme sprigs. Stir for 30 seconds until fragrant without letting the garlic brown.

Deglaze and Reduce

1. Pour in the dry white wine and turn the heat to medium-high. Scrape up the browned bits from the bottom of the pan. Simmer for 4 to 6 minutes until the wine reduces by two-thirds, leaving about ¼ cup of liquid.

Braise the Chicken

1. Pour in 1 cup of chicken stock, reserving the remaining ½ cup. Bring to a simmer. Nestle the chicken thighs back into the pan, skin side up, along with any accumulated juices. Ensure the liquid reaches no higher than one-third of the way up the thighs to keep the skin exposed. Do not pour liquid over the skin.
2. Transfer the skillet uncovered to the oven. Bake for 25 to 35 minutes. Check for doneness at 25 minutes using an instant-read thermometer inserted into the thickest part of the thigh without touching bone. Target a temperature between 175°F and 185°F for ideal tenderness.

Reduce the Sauce Base

1. Transfer cooked chicken to a plate/sheet pan. Discard the thyme stems. Set the skillet on the stovetop over medium heat, add the reserved ½ cup chicken stock, and bring to a simmer. Cook for 3 to 8 minutes until reduced to 1¼ cups.

Finish the Creamy Mustard Sauce

1. In a medium bowl, whisk together the crème fraîche, Dijon mustard, and whole-grain mustard. Temper the mixture by slowly whisking in ½ cup of the hot reduced stock from the pan.
2. Lower skillet heat to low. Whisk the tempered mixture into the skillet. Cook gently for 2 to 3 minutes, stirring continuously, until cohesive and thick enough to coat the back of a spoon. Do not let the sauce boil. Taste and adjust seasoning with the remaining ¼ teaspoon salt, ¼ teaspoon pepper, and optional fresh lemon juice if needed. Stir in 1 tablespoon parsley.

Cook the Egg Noodles

1. Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until tender. Reserve ½ cup cooking water, then drain noodles. Return noodles to the warm pot, add 1 tablespoon butter and ¾ cup of finished mustard sauce, tossing gently to coat.

Serve

1. Place chicken thighs back into the skillet to warm through on the stovetop without covering the skin with sauce. 
2. Divide coated noodles into shallow bowls, top with chicken thighs, and spoon extra mustard sauce around the plate. Garnish with remaining chopped parsley and serve immediately.