Your Best Chicken with Mustard

After browning the thighs, we had a ton of fat left over in the pan, and poured off all but 2 tablespoons of it.

When we went to deglaze the pan with white wine and cognac, we noticed that the dish of measured cognac was empty. Did we have a cognac caper on our hands? Apparently not -- it was absorbed into the bamboo dish. Someone did suggest we chew on the dish, "just for fun" though...

Mixing flour and cream, and then tempering it with a touch of the hot pan liquid was an innovative twist on a traditional slurry.

The sauce thickens very quickly, and we ended up thinning ours with a touch of chicken stock.

lastnightsdinner instructed to season the chicken and then leave it to sit in the fridge overnight. Unfortunately, we didn't have time this go-around. The dish was still great, but this step always pays off in spades whenever you roast chicken.

Toasting the coriander seeds. Full disclosure: we definitely burned these the first time around. Watch carefully.

Another, smaller set of eyes weighs in on Amanda's chopping question.

This almost looks like a raw clafoutis. It's not, though.