LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
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
- Place rack in middle of 400 degree oven.
- In a large oven-safe skillet or cast iron pan, drizzle olive oil to cover bottom and place over medium heat.
- Pat chicken dry with paper towels and season with salt and pepper.
- Add chicken to skillet, skin-side down and cook until skin is crisp and golden brown, about 5-8 minutes.
- Transfer chicken to larger place.
- Remove all fat from skillet except 1 T.
- To the skillet still over medium heat, add shallots and cook until softened, 2-3 minutes.
- Add wine, scrape up any browned bits on bottom of pan with wooden spoon and cook until evaporated.
- Stir in broth, whole-grain Dijon mustard and bring to a simmer.
- Return chicken skin-side up and add any juices accumulated on the plate to the pan.
- Braise in oven uncovered until chicken is cooked through and reaches internal temp of 165, about 15 minutes.
- Transfer chicken to a platter with tongs.
- Place the skillet over medium heat, whisk the smooth Dijon mustard into sauce and simmer until slightly reduced, 1-2 minutes.
- Remove from heat and whisk in cream. Taste for any additional seasoning if needed.
- Serve the sauce with the chicken and garnish with parsley.