Description
Description A comforting classic featuring crispy chicken thighs braised in a rich mustard sauce, perfect for weeknight dinners or entertaining.
Ingredients
- 8 bone-in, skin-on chicken thighs (approx. 1.1 – 1.4 kg / 2.5 – 3 lbs)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 large shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup (120ml) chicken stock mixed with 1 teaspoon white wine vinegar
- 1 1/2 cups (360ml) low-sodium chicken stock
- 3 tablespoons Dijon mustard
- 1/2 cup (120ml) full-fat crème fraîche or heavy cream
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/2 teaspoon dried tarragon (optional)
- 2 tablespoons fresh parsley, finely chopped, for garnish
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Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Preheat your oven to 190°C (375°F).
- Mince the shallots and garlic, keeping them uniform in size.
- Prepare the chicken stock mixture and herbs.
- Heat a large oven-safe skillet over medium-high heat with olive oil and butter.
- Sear the chicken thighs skin-side down for 7–9 minutes, then flip and sear the other side for 3–4 minutes.
- Remove the chicken to a plate and drain excess fat from the skillet if necessary.
- Sauté the minced shallots for 2–3 minutes until softened.
- Add the minced garlic and cook for 30–60 seconds.
- Deglaze the pan with the chicken stock mixture and reduce for 2–3 minutes.
- Stir in the chicken stock and Dijon mustard and simmer for 4–5 minutes.
- Incorporate the crème fraîche and herbs, keeping the sauce warm.
- Taste and adjust seasoning as needed.
- Return the chicken to the skillet skin-side up and bake for 20–25 minutes until cooked through.
- Let the chicken rest for 5–10 minutes before serving.
- Garnish with parsley and serve with sides as desired.
Notes
- Notes
- For a dairy-free option, substitute crème fraîche with full-fat coconut cream.