Easy skillet Dijon chicken

• Meat

  • 4 Chicken thighs, skin on bone in

• Produce

  • 1 Garlic clove, large
  • 1 tbsp Parsley, fresh
  • 2 tsp Rosemary, Fresh
  • 1 Shallot, medium

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 3 tbsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tbsp Flour
  • 1 tsp Salt
  • 1 Small pinch Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1/2 cup White wine that is not too, dry sweet

Found on culinaryginger.com

Description

Directions

• Lay the chicken pieces on a large cutting board and season both sides with salt and pepper.
• To a large skillet (preferable cast iron) add the oil over medium heat.
• When the oil starts to ripple add the chicken, skin side down and cook for 6 minutes until skin is brown. Turn and cook for another 6 minutes.Remove and set aside.
• 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.
• Whisk the flour into the shallots until it is mixed into the oil. Cook for 1 minute, stirring.
• Whisk in the wine, 1 teaspoon salt and 1/4 teaspoon pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
• Pour in the chicken stock while whisking, then whisk in the mustard until well mixed.
• Add the chicken back into the pan skin side up and simmer for 15 minutes.
• Serve warm with your favorite sides.