Pan Roasted Chicken Thighs Dijon Recipe

Pan Roasted Chicken Thighs Dijon Recipe

Velvety, on the table in 30 minutes, and with a decent nibble from the mustard, one pot chicken thighs dijon is comfort sustenance ideal for a weeknight feast.

Prep Time 3 mins - Cook Time 25 mins - Total Time 28 mins

Course: Main Course

Cooking: French

Servings: 4 servings

Calories: 300 kcal


2 tsp olive oil

4 medium chicken thighs

1/2 tsp legitimate salt

2 medium shallots cut the long way

2 cloves garlic hacked

1/2 container white wine

1 container chicken stock low or no sodium

1/2 container overwhelming cream

1 tbsp dijon mustard

2 tbsp hacked new rosemary

Steps to Make It

1-Preheat stove to 450F.

2-Heat the olive oil in a stove safe skillet over medium high heat.Sprinkle the thighs generously with legitimate salt before placing them in the dish. At the point when the container is extremely hot and the oil is shimmery, place the chicken thighs skin side down in the skillet. Burn for 5 minutes, at that point turn and singe for 3 minutes.

3-At this point, channel out the greater part of the fat, leaving a tablespoon or two in the skillet. Add the shallots and garlic to the skillet, dispersing them around. Exchange the skillet to the stove and meal for 10 minutes.

4-Remove the skillet from the stove and exchange the chicken to a plate. Include the white wine, chicken stock, cream, mustard, and rosemary to the skillet. Heat to the point of boiling over high warmth and cook the sauce down for 5 minutes. Add the chicken back to the skillet and coat them in the sauce. Present with new bread, egg noodles, or rice.