Description
A simple yet impressive dish with crispy chicken thighs and a luxuriously creamy Dijon mustard sauce.
Ingredients
Scale
- 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) non-alcoholic white wine vinegar alternative
- 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
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- Preheat your oven to 190°C (375°F).
- Mince shallots and garlic, setting them aside separately.
- Measure out white wine vinegar alternative, chicken stock, crème fraîche, and Dijon mustard.
- Heat a large, oven-safe skillet over medium-high heat with olive oil and butter.
- Sear chicken thighs skin-side down for 7 to 9 minutes until golden brown, flipping for another 3 to 4 minutes.
- Degrease the pan if necessary, leaving about a tablespoon of fat.
- Sauté shallots until softened, about 2-3 minutes.
- Add minced garlic and cook for 30-60 seconds.
- Pour in the wine alternative; scrape up browned bits and reduce for 2-3 minutes.
- Add chicken stock and Dijon mustard, whisk until smooth, then simmer for about 5 minutes.
- Incorporate crème fraîche and herbs, adjust seasoning if needed.
- Return chicken to the skillet, skin-side up, and ensure skin is mostly exposed.
- Bake for 20-25 minutes or until chicken reaches 74°C (165°F).
- Let chicken rest for 5-10 minutes before serving.
- Garnish with fresh parsley and serve with your choice of sides.
Notes
Be sure to pat the chicken dry for crispy skin, and don’t skip preheating the oven!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, dijon, mustard, creamy sauce, one-pan dinner, easy recipes