Ingredients:

  • 1.5 lb bone-in skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 large shallots, finely minced
  • 3 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 cup low-sodium chicken stock
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 0.5 cup heavy cream
  • 1 tbsp fresh tarragon, chopped

Instructions:

  1. Prep the chicken. Pat the chicken thighs bone dry with paper towels and season aggressively with salt and pepper. Note: Dry skin is the only way to get a real crunch.
  2. Sear the skin. Place thighs skin side down in a medium hot skillet. Cook for 7-9 minutes until the skin is mahogany colored and releases easily from the pan.
  3. Flip and finish. Flip the thighs and cook for 2 minutes on the flesh side, then remove the chicken to a side plate.
  4. Sauté the aromatics. Drain all but 1 tablespoon of the fat. Add minced shallots and cook for 2 minutes until translucent and soft. Add garlic for 30 seconds.
  5. Deglaze the pan. Pour in the dry white wine. Use your whisk to scrape the bottom vigorously until the liquid reduces by half.
  6. Build the base. Whisk in the Dijon mustard, wholegrain mustard, and chicken stock.
  7. Simmer with cream. Stir in the heavy cream and return the chicken (and juices) to the pan.
  8. Thicken the sauce. Simmer for 3-5 minutes until the sauce coats a spoon and chicken hits 165°F (74°C).
  9. Final garnish. Sprinkle with fresh chopped tarragon and serve immediately.