Pan Seared Chicken Thighs with Dijon and Herbs

By • February 3, 2014 0 Comments

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Author Notes: An easy, delicious, weeknight quickie ---serve with French Lentils and a hunk of crusty bread!olive


Serves 2

  • 6 bone-in chicken thighs
  • a few tablespoons Dijon
  • a few handfuls fresh herbs, sage, thyme, rosemary
  • a few splashes of Worcestershire
  • 1 chopped shallot
  • a few chopped garlic cloves
  • a bit of chicken stock, roughly 1/2 cup
  • salt and freshly ground pepper
  1. Marinate 6 chicken thighs in Dijon mustard, a few chopped garlic cloves, a bit of Worcestershire sauce, s+p and whole herbs, sage, thyme, rosemary. Marinate for at least 2 hours.
  2. Sear thighs in hot olive oil on both sides until crusty and browned. Remove to a plate.
  3. Toss in chopped shallot + a few cloves of smashed garlic, and sauté a bit in the leftover chicken fat (adding a bit more olive oil if needed) Season with salt and pepper.
  4. Pour a bit of chicken stock into pan and stir, lifting all the browned bits and incorporating into sauce- then the chicken back in. Lid on, cook until glistening and perfect (about 30 minutes)

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