Crispy Chicken Thighs in Creamy Leek Sauce

Ingredients

• 6 bone-in skin-on chicken thighs
• Kosher salt
• Black Pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 leek, trimmed, washed and thinly sliced
• 3 cloves garlic, finely chopped
• 5 sprigs thyme
• ¼ cup dry white wine
• ½ cup chicken broth
• 1 ½ cups 35% whipping cream
• 1 tbsp dijon mustard
• 1 tbsp whole-grain dijon mustard
• 2 tbsp finely sliced chives
• Steamed basmati rice, for serving
• Buttered green beans, for  serving

Directions

1. Preheat the oven to 400°F.
2. Heat a large oven-safe frying pan on medium-high heat, and add the olive oil and butter.  Season both sides of the chicken generously with salt and pepper. Once hot, lay the chicken thighs skin side down, ensuring not to crowd the pan. Cook for 5 minutes on one side, or until golden brown, then flip and cook for an additional 3 minutes. Transfer the browned chicken thighs to a plate.
3. Reduce the heat to medium and add the leeks, garlic, and thyme. Cook for 3-4 minutes or until the leeks are softened and fragrant.
4. Pour in the white wine, and stir, scraping the bottom of the pan to release any bits that might have stuck to the bottom. Cook for 2 minutes to slightly reduce.
5. Then add the chicken broth and whipping cream. Increase the heat to medium-high, and cook for 2-3 minutes or until slightly thickened. Then stir in the two mustards.
6. Lay the chicken thighs, skin side up, on the sauce. Transfer to the oven, and bake for 20-25 minutes, or until the internal temperature of the chicken is 165°F.
7. Serve with basmati rice and buttered green beans.