Pan Roasted Chicken Thighs Dijon
Creamy, on the table in 30 minutes, and with a nice bite from the mustard, one pot chicken thighs dijon is comfort food perfect for a weeknight meal.
Servings 4 servings
Calories 300kcal
Ingredients
- 2 tsp olive oil
- 4 medium chicken thighs
- 1/2 tsp kosher salt
- 2 medium shallots sliced the long way
- 2 cloves garlic chopped
- 1/2 cup white wine
- 1 cup chicken stock low or no sodium
- 1/2 cup heavy cream
- 1 tbsp dijon mustard
- 2 tbsp chopped fresh rosemary
Instructions
- Preheat oven to 450F.
- Heat the olive oil in an oven safe skillet over medium high heat.Sprinkle the thighs liberally with kosher salt before putting them in the pan. When the pan is very hot and the oil is shimmery, place the chicken thighs skin side down in the skillet. Sear for 5 minutes, then turn and sear for 3 minutes.
- At this point, drain out most of the fat, leaving a tablespoon or two in the skillet. Add the shallots and garlic to the skillet, scattering them around. Transfer the skillet to the oven and roast for 10 minutes.
- Remove the skillet from the oven and transfer the chicken to a tray. Add the white wine, chicken stock, cream, mustard, and rosemary to the skillet. Bring to a boil over high heat and cook the sauce down for 5 minutes. Add the chicken back to the skillet and coat them in the sauce. Serve with fresh bread, egg noodles, or rice.
Notes
- The shallots will be a little browned and softened in the recipe. If you want some caramelization on them, add them while you are browning the chicken on the stove top. Putting them in the skillet after you turn the chicken will give them some color.
- Any medium body white wine will be good. I buy the kind which comes in little four packs for sauces and cooking.
Nutrition
Calories: 300kcal