Chicken in Creamy Mustard Sauce

• 1 1/2 TBSP olive oil
• 2 1/2 lbs bone-in, skin-on chicken thighs (about 8 pieces)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2/3 cup heavy cream
• 3 TBSP whole grain Dijon mustard (or a combination of Dijon and whole grain)
• 1 TBSP soy sauce
• Salt and pepper to taste
• 1 TBSP fresh parsley, tarragon, or chives (optional)

Instructions

1. Sear Chicken

   1

   Preheat the oven to 425°F (220°C).

2. 2

   Heat the olive oil in a large pan (don't use non-stick) over medium-high heat. While the oil is heating, dry the exterior of the chicken with a paper towel to help it sear better. Season with salt and pepper. Sear the thighs skin side down for 4-6 minutes without moving, yet watching closely to avoid burning. Look for a deep golden brown colour. Turn the thighs over and move the entire skillet to the oven. Bake for about 15 minutes until cooked through (juices run clear and the internal temperature is above 175-185°F (79-85°C), which is the ideal temperature for thighs, as they require a higher internal temperature than chicken breasts to avoid being chewy).

3. Creamy Mustard Sauce

   3

   Once cooked, remove the chicken from the pan. Drain most of the oil from the pan and wipe it slightly with a paper towel. Add the cream and mustard and mix with a wooden spoon until warmed through and the mustard is dissolved. Add the soy sauce and season with more salt and pepper to taste. Add optional herbs, if using. If the sauce becomes too thick, add some water or chicken stock to loosen it. Return the chicken to the pan and serve together with the mustard sauce. Enjoy!