Dijon Chicken Thighs
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
- Serves: 8 persons
- ½teaspoon granulated garlic
- ½teaspoon salt
- ½teaspoon Italian seasoning
- ¼teaspoon ground black pepper
- 2pounds boneless, skinless chicken thighs
- 2tablespoons unsalted butter
- ¼cup unsalted butter
- 1large shallot, peeled and chopped
- ¼cup whiskey
- ½cup heavy cream
- 2tablespoons Dijon mustard
- 1tablespoon pure maple syrup
- salt and freshly ground black pepper to taste
- 1teaspoon finely chopped fresh thyme, or to taste
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
Step 3Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
Step 4Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
Step 5Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
Step 6Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 7Add thyme to the reserved sauce, and spoon over chicken thighs to serve.