| Portions |
|---|
| 4 |
Ingredients
- 8 bone-in, skin-on chicken thighs
- Olive oil
- Salt & pepper
- 4–6 shallots, quartered lengthwise
- ¼ cup dry white wine
- ½ cup chicken broth
- 2 tsp smooth Dijon mustard (see recipe note)
- 1 tbsp grainy Dijon mustard (see recipe note)
- ¼ cup half & half cream or sour cream
- 1 tbsp chopped parsley
- Crusty bread, for serving
Directions
- Heat your oven to 425ºF.
- Place a large cast iron or oven-safe skillet over medium heat. Drizzle the chicken thighs with olive oil and season with salt and pepper. Add the chicken, skin side down, into the pan and sear for 5 minutes. If needed, sear the chicken in batches. Remove the chicken from the pan and set aside.
- Add the shallots into the pan and cook for 2 minutes just to slightly soften. Return the chicken to the pan, skin side up, and transfer to the oven for 15 to 18 minutes or until the chicken is cooked through to 165ºF.
- When cooked, remove the chicken and shallots from the pan and set aside to rest. Place the pan over medium heat and add in the wine. Using a wooden spoon, scrape any stuck-on bits off the bottom of the pan and simmer the wine until it reduces by half. Pour in the chicken broth and simmer to reduce slightly.
- Stir through the mustards and cream or sour cream and season with salt and pepper. Add the shallots and chicken, skin side up, back into the pan and scatter with the parsley.
- Serve immediately with some crusty bread on the side.
Recipe Note: Feel free to replace the smooth and grainy Dijon with stoneground mustard