Author Notes
An easy, delicious, weeknight quickie ---serve with French Lentils and a hunk of crusty bread! —olive
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Ingredients
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6
bone-in chicken thighs
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a few tablespoons
Dijon
-
a few handfuls
fresh herbs, sage, thyme, rosemary
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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
Directions
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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.
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Sear thighs in hot olive oil on both sides until crusty and browned. Remove to a plate.
-
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.
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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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