Easy Skillet Dijon Chicken

Ingredients

• 4 skin on bone-in chicken thighs or breasts
• Salt and pepper
• 1 tablespoon olive oil
• 1/4 cup (64 grams) shallot (chopped)
• 2 teaspoons fresh rosemary, finely chopped
• 1 large garlic clove, grated or finely chopped
• 1 tablespoon flour
• 1/2 cup (118 ml) dry white wine that is not too sweet
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (236 ml) chicken stock/broth
• 2 tablespoons Dijon mustard
• 1 tablespoons fresh parsley (chopped, for garnish)

Instructions

1. 1

   Lay the chicken pieces on a large cutting board and season both sides with salt and pepper.

2. 2

   To a large skillet add the oil over medium heat. When the oil starts to ripple add the chicken, skin side down and cook for 6 minutes or more until skin is brown. Turn and cook for another 6 minutes. Remove and set aside.

3. 3

   Add the shallots and rosemary to the same pan over medium heat and cook until softened about 5 minutes. Stir in the garlic and cook for 1 minute, do not burn.

4. 4

   Whisk the flour into the shallots until it is mixed into the oil. Cook for 1 minute, stirring.

5. 5

   Whisk in the wine, 1 teaspoon salt and ¼ teaspoon pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.

6. 6

   Pour in the chicken stock while whisking, then whisk in the mustard until well mixed.

7. 7

   Add the chicken back into the pan skin side up and simmer for 15 minutes or until the chicken is cooked through and reaches 165°F/74°C when a meat thermometer is inserted. Time will depend on how thick the thighs are.

8. 8

   Serve warm with your favorite sides.