Jacques Pépin's Mustard Chicken Thighs

Ingredients:

• 2-4 bone-in, skin-on chicken thighs (Plan for 1-2/person)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons Dijon mustard

• 1 tablespoon grainy mustard (optional, for texture)

• 1/2 cup chicken stock or dry white wine

• Fresh herbs for garnish (e.g., parsley or thyme)

  
  

Instructions:

1. Season the Chicken: Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.

2. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. When hot, add the chicken thighs skin-side down. Cook for 1-2 minutes, just until the skin is browned. Flip and cook for another 2 minutes on the other side.

3. Add the onions: Mix in onions and continue browning for another minute, then sprinkle chicken on both sides and onions with flour to coat and brown another minute.

4. Make the Sauce: Reduce the heat to medium. Carefully pour in the chicken stock (or wine), scraping up any brown bits from the bottom of the pan to incorporate the fond and flour into the sauce. Simmer for 2-3 minutes, allowing the sauce to reduce slightly. Remove the chicken to a plate and continue to reduce sauce until it's thick.

5. Add mustard: Mix in the mustards and stir until incorporated. Turn the heat to low and do not allow the sauce to boil after mustard has been added.

6. Add chicken: Place the chicken back in the sauce and warm over low heat for another 10-15 minutes.

7. Serve: Spoon the mustard sauce over the chicken thighs and garnish with fresh herbs. Serve hot with crusty bread or mashed potatoes to soak up the sauce!

   
   

   Notes:

   We have done the same recipe with entire leg quarters, just make sure you adjust the cooking time accordingly!

   
   

   If you're feeling a little more luxurious, you can add a bit of cream at the end for a richer sauce.