Creamy French Mustard Chicken in a Skillet

CREAMY FRENCH MUSTARD CHICKEN IN A SKILLET
Olive oil
2 lbs. bone-in chicken thighs
Kosher salt, black pepper
2 shallots, diced
½ c. white wine
1 c. chicken broth
3 T. Dijon mustard
3 T. whole-grain Dijon mustard
3 T. heavy cream
Chopped fresh parsley, garnish

1. Place rack in middle of 400 degree oven.
2. In a large oven-safe skillet or cast iron pan, drizzle olive oil to cover bottom and place over medium heat.
3. Pat chicken dry with paper towels and season with salt and pepper.
4. Add chicken to skillet, skin-side down and cook until skin is crisp and golden brown, about 5-8 minutes.
5. Transfer chicken to larger place.
6. Remove all fat from skillet except 1 T.
7. To the skillet still over medium heat, add shallots and cook until softened, 2-3 minutes.
8. Add wine, scrape up any browned bits on bottom of pan with wooden spoon and cook until evaporated.
9. Stir in broth, whole-grain Dijon mustard and bring to a simmer.
10. Return chicken skin-side up and add any juices accumulated on the plate to the pan.
11. Braise in oven uncovered until chicken is cooked through and reaches internal temp of 165, about 15 minutes.
12. Transfer chicken to a platter with tongs.
13. Place the skillet over medium heat, whisk the smooth Dijon mustard into sauce and simmer until slightly reduced, 1-2 minutes.
14. Remove from heat and whisk in cream. Taste for any additional seasoning if needed.
15. Serve the sauce with the chicken and garnish with parsley.