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Silky French Dijon Thighs

Updated: Jan 14

It's February and I was thinking about sexy, sultry recipes I could share because that's what we do in February, right? Heart shaped meatloaf and platters of oysters are pretty obvious by now. Instead. I present a silky French concoction that to me is simple decadence on a plate. I mean, it's French so it must be l'amour!


Ingredients for 2-4

1 Tblsp olive oil

4 chicken thighs with skin and bone

2 shallots diced

1/2 cup dry white wine

1 cup chicken broth

2 Tblsp whole-grain Dijon mustard

2 Tblsp Dijon mustard

2-3 Tblsp heavy cream

Parsley chopped for garnish


Instructions

  • Heat the oven to 400 degrees.

  • Wash and dry your thighs thoroughly and season with salt and pepper. Pre-heat a cast iron or stainless steel skillet over medium high heat. Add the olive oil to the pan and then add the seasoned chicken skin side down and sear until the skin is crisp, about 5-6 minutes. Transfer the chicken to a platter skin side up and set aside.

  • Add the diced shallots to the pan and cook until tender. Pour the wine in with the shallots and stir, scraping up those yummy bits from the bottom of the pan. Reduce the wine for a few minutes until almost evaporated. Stir in the broth and whole grain mustard. Lower the temperature and bring to a simmer. Return the chicken to the pan skin-side up. Don't forget to pour any juices from the platter into the skillet!

  • Place the skillet in the oven uncovered and braise about 15 minutes until the chicken is cooked through. Chicken should have an internal temperature of 165 degrees. Remove the chicken one more time to a clean platter and place the pan back on the stove top over medium heat. Whisk in the smooth Dijon for a couple minutes. Remove the pan from the heat and whisk in the cream.

  • Salt and pepper the sauce to your liking and serve underneath the chicken to keep it crisp. Garnish with chopped parsley.

To make this dish a bit more sexy, I sometimes add a few artichokes cut in half. I stir these in with the smooth Dijon and heat through. Add sauteed French green beans and a baguette and you've got dinner. Vous êtes le bienvenu!

Items available at The Pot Rack to assist in the making of this dish:




Barebones Cast Iron Skillet




Maverick Digital Thermometer





Mrs. Anderson's French Roux Whisk









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