Ingredients:
• 2 pounds skinless chicken thighs, sliced into thin strips
• 2 medium yellow onions, finely chopped
• 1 tablespoon duck fat
• 2 tablespoons Dijon Mustard
• 8 oz sour cream
• 3/4 cup heavy whipping cream
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/4 teaspoon of garlic powder
Directions:
• Heat the duck fat in a large, deep pot or Dutch oven over medium-high heat.
• Add the sliced chicken and cook undisturbed for 2 to 3 minutes to develop color, then stir and cook for another 2 to 3 minutes until no longer pink on the outside.
• Lower the heat to medium.
• Stir in the finely chopped onions and cook for about 10 minutes until soft and translucent.
• Add the kosher salt, black pepper, garlic powder, and Dijon mustard, stirring thoroughly to coat the chicken and onions.
• Cook for an additional 10 minutes, letting the flavors meld.
• Reduce heat to medium-low.
• Gently stir in the sour cream and heavy whipping cream until fully incorporated into a smooth sauce.
• Allow the mixture to simmer gently (do not boil vigorously) for 10 minutes until the sauce thickens slightly and the chicken is tender.
• Spoon warm over buttered egg noodles, steamed rice, or creamy mashed potatoes.
