Have you ever been so obsessed with something that it borderlines unhealthy? Like to the point where it’s all you can think about and you start to get the shakes at the mere thought of it?
Well, friends, that is my dilemma with creamy pan sauces.
There I admit it… it’s out there in the opened and I just have to own it. I mean even my cankles get sweaty thinking about it.
Years ago I tried a creamy dijon chicken and it left a lasting impression on my soul. I mean it pretty much imprinted on me like a baby duck for goodness sakes! Sadly that recipe got lost in the shuffle of life, but this week I was pretty set on a mission to find it or one similar… Then it was as if the dark and stormy clouds had parted and the angels started singing a sweet sweet song of victory and here comes The Kitchn with their fancy Skillet Creamy French Mustard Chicken to the rescue… The recipe below is just an adaption, but please click on the link above and check them out!
2 Lbs Chicken Thighs; bone in
1 Medium Onion; chopped
3 Garlic Cloves; minced
1 Cup Dry White Wine
1 1/2 Cup Chicken Broth
4 Tbsp Whole Grain Dijon Mustard
4 Tbsp Dijon Mustard
4 Tbsp Heavy Cream
1 Tbsp Olive Oil
Salt + Pepper
Fresh Chopped Parsley
Preheat oven to 400F then rinse and pat chicken dry.
Heat oil in a large cast iron skillet over medium-high heat. Once the oil is hot add the chicken skin side down. Cook undisturbed 6-8 minutes or until the fat is rendered and the skin gets crispy and golden in color. Transfer to a plate and set aside.
Removing all but 1 Tbsp of the fat from the pan, add the onions and garlic cooking over medium heat until translucent and soft, about 3 minutes.
Add the wine to the pan and get to deglazing it with a wooden spoon. Cook over medium heat until it has reduced by half, about 3 minutes.
Whisk in the broth and whole grain mustard and bring to a simmer.
Return the chicken and any juices from the plate back to the pan skin side up. Roast in the oven in the middle rack until the internal temperature reaches 165F, about 15 minutes.
Transfer chicken to a platter then over medium-high heat whisk in the dijon mustard and simmer until reduced slightly, about 2 minutes.
Remove from heat and slowly whisk in the cream. Season the pan sauce to taste with salt + pepper. When serving you can spoon the sauce on top of the chicken or do as The Kitchn recommends and serve it underneath the chicken thighs to help keep the skin crispy.
I served this little gem with Roasted New Potatoes & Sauteed Garlic Green Beans, but really the world is your oyster so serve however you like as there is simply no going wrong with this dish!