Chicken Dijonnaise

Recipe by Leslie




  • Preheat oven to 375ºF.
  • Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
  • Sprinkle chicken thighs with salt.
  • Cook in batches 5 to 7 minutes, until golden brown on all sides.
  • Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
  • Reduce heat to medium, add shallots to fat remaining in casserole.
  • Cook, stirring, 3 to 5 minutes until softened.
  • Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
  • Cook 25 minutes, until chicken is cooked through.
  • Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
  • Return chicken thighs to turned-off oven to keep warm.
  • Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
  • Return skimmed liquid to casserole, along with wine.
  • Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
  • Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
  • Whisk in cream and remaining mustard.
  • Stir in contents of sieve.
  • Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
  • Taste and add salt and pepper if necessary.
  • Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
  • Garnish with thyme and serve at once.