Creamy Mustard Chicken Thighs

Creamy Mustard Chicken Thighs

4 boneless, skin1ess or with skins, chicken thighs cut in half
2 tablespoons olive oil for browning chicken
1 onion cut in half and half again and sliced, slices broken apart
2-4 tablespoons of sherry or white wine to deglaze the pan
8 ounces crème fraise
2 tablespoons prepared Dijon mustard
1 tablespoon prepared whole grain mustard
1/2 cup ricotta cheese
salt and pepper to taste

Recipe was adapted from Ina Garten. Pat chicken dry, salt and pepper chicken. Brown the chicken in olive oil. Basically 15 minutes on each side, don't move chicken till ready to flip. Set aside and brown the onions. Deglaze the pan with wine or sherry. Add crème fraise, ricotta, and both mustards. Don't overdue the mustards, they are quite pungent. I added the ricotta because sauce was too thick. Serve over rice. I've never had mustard sauce; it was quite delicious.