Poulet à la Moutarde

Ingredients

• •4 bone-in, skin-on chicken thighs
• •1 tsp kosher salt
• •½ tsp black pepper
• •1 tbsp olive oil
• •1 tbsp unsalted butter
• •2 shallots, thinly sliced
• •3 garlic cloves, thinly sliced
• •½ cup dry white wine (such as Sauvignon Blanc or Muscadet)
• •½ cup chicken stock
• •3 tbsp Dijon mustard
• •⅓ cup heavy cream
• •1 tsp fresh thyme leaves
• •1 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1. 1.Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
2. 2.Heat the olive oil in a large skillet or straight-sided sauté pan over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 7–8 minutes until the skin is deep golden and releases easily from the pan.
3. 3.Flip the thighs and sear the second side for 3 minutes. Transfer to a plate and set aside — they will finish cooking in the sauce.
4. 4.Reduce the heat to medium. Pour off all but a thin film of fat from the pan, then add the butter. Once melted, add the shallots and cook, stirring, for 3 minutes until softened.
5. 5.Add the garlic and thyme leaves and cook for 1 minute more, until fragrant.
6. 6.Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about 2 minutes.
7. 7.Stir in the chicken stock and Dijon mustard until smooth. Bring to a gentle simmer.
8. 8.Nestle the chicken thighs back into the pan skin-side up, along with any rested juices from the plate. Reduce the heat to medium-low, cover, and braise for 15 minutes until the chicken is cooked through.
9. 9.Transfer the chicken to a plate. Stir the heavy cream into the sauce and simmer uncovered over medium heat for 3–4 minutes, until the sauce thickens enough to coat a spoon.
10. 10.Return the chicken to the pan, spoon the sauce over the top, and scatter over the chopped parsley. Serve straight from the pan.