Directions
- 1Heat olive oil in a large lidded saucepan over medium heat.
- 2Season chicken thighs with salt and place skin-side down in the pan.
- 3Cook for 6–7 minutes, until skin is golden and crisp.
- 4Flip chicken and sear the other side briefly; remove and set aside on a tray.
- 5Discard excess oil, reserving a little.
- 6Add sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
- 7Add garlic and sauté for another minute.
- 8Pour in white wine to deglaze the pan, scraping up browned bits.
- 9Stir in both mustards.
- 10Add chicken stock and bring to a gentle simmer.
- 11Return chicken to pan, cover, and simmer for 10–12 minutes until fully cooked.
- 12Remove lid and chicken; stir cream into sauce and finish with parsley.
- 13Place chicken on plate, spoon over sauce and shallots.
- 14Garnish with parsley and serve with baguette and side salad.
Ingredients
- 3 shallots
- 3 garlic cloves
- 1 tbsp olive oil
- 6 chicken thighs, bone-in, skin-on
- 1 to taste salt
- 150 ml white wine
- 1.5 tbsp Maille Dijon mustard
- 1.5 tbsp Maille wholegrain mustard
- 200 ml chicken stock
- 60 ml cream
- 1 to garnish fresh parsley
- 1 to serve fresh baguette
- 1 to serve side salad
Equipment
large lidded saucepantrayknifewooden spoonmeasuring juglemon juicer
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