Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • ½ cup low-sodium chicken broth
  • ¼ cup heavy cream
  • 1 tbsp fresh tarragon, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  3. Place chicken skin-side down. Sear without moving for 5-7 minutes until the skin is mahogany-colored and releases easily from the pan.
  4. Flip and cook for another 5 minutes until golden on both sides. Remove chicken to a plate.
  5. Reduce heat to medium. Melt butter in the same pan, scraping up the brown bits (fond) from the bottom.
  6. Add minced shallots and sauté until translucent and fragrant (about 2 minutes).
  7. Stir in garlic and cook for 30 seconds until aromatic.
  8. Pour in the white wine to deglaze the pan, whisking constantly as it bubbles and reduces by half.
  9. Stir in the Dijon and whole grain mustard, followed by the chicken broth. Whisk until the sauce is smooth and simmering.
  10. Lower heat to medium-low and stir in the heavy cream.
  11. Return the chicken and any accumulated juices to the skillet, nestling them into the sauce.
  12. Simmer for 5-8 minutes, spooning the sauce over the chicken, until the internal temperature reaches 165°F (74°C).
  13. Remove from heat and stir in fresh tarragon just before serving.