5. Creamy Mustard Chicken
What you need:
Tbsp olive oil
2 lbs of chicken thighs, bone-in
Salt and pepper
½ cup of shallots, diced
½ cup of dry white wine
A cup of chicken broth
2 tbsp dijon mustard
2 tbsp of heavy cream
Optional: chopped parsley for garnish
To make:
Preheat the oven to 400 degrees. Heat the oil in a large oven-safe skillet. Use paper towels to pat the chicken dry. Season both sides with salt and pepper. Add the chicken to the skillet with the skin side down and cook until the skin is crispy. Move the chicken to a large plate. Add the shallots to the pan and then cook over medium heat until they are softened. Add in the wine and scrape the brown bits from the pan bottom using a wooden spoon.
Stir until wine is evaporated. Add in the mustard and the broth. Bring to a simmer and then return the chicken to the pan. Cook the chicken in the oven until it is cooked through. Move the chicken to a platter. Place the pan over medium heat, whisk dijon mustard into the sauce and simmer until slightly reduced. Remove from heat, whisk in the cream. Season to taste with salt and pepper. Serve the sauce with the chicken. Garnish with the parsley if desired.