← Nouns Cooking · French

Ingredients

• 8 bone-in, skin-on chicken thighs
• salt and black pepper
• 1 tbsp Vegetable oil
• 15 g Butter
• 2 Shallot, finely chopped
• 1 clove Garlic, crushed
• 150 ml dry white wine
• 200 ml chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 150 ml Crème fraîche
• 2 tbsp chopped tarragon (or thyme leaves)

Method

1. Season the chicken. Heat the oil in a large frying pan over medium heat and lay the thighs in skin-side down. Cook without moving for 10–12 min, until the skin is crisp and golden, then turn and cook for 5 min more. Set aside and pour off most of the fat.
2. Add the butter and shallots and cook for 3 min until soft, then stir in the garlic for 30 seconds.
3. Pour in the wine and boil for 2 min, scraping the pan, until reduced by half. Add the stock and both mustards and stir well.
4. Return the chicken skin-side up and simmer gently, uncovered, for 15 min, until the thighs reach 75°C (165°F) next to the bone.
5. Lift out the chicken, stir the crème fraîche and most of the tarragon into the sauce and bubble for 2 min until it coats a spoon. Season, return the chicken and finish with the rest of the herbs. Serve with rice, mash or green beans.

Tips

• Add the mustard before the cream and keep the sauce below a hard boil after the cream goes in, so it stays smooth.
• Most Dijon mustard is gluten-free, but check the label if it matters.

Sources

Written in our own words after cross-checking these recipes:

olive magazine BBC Good Food