Notes
Ingredients
4 whole chicken thighs
Light olive oil, for cooking
2 banana shallot, finely sliced
2 cloves garlic, finely sliced
2 sprigs thyme,
100ml dry white wine
200ml chicken stock
1 tbsp. Dijon mustard
1 tbsp. wholegrain mustard
150ml double cream
Method
Place a large frying pan over a low-medium heat and add a drizzle of oil. Season the chicken thighs on both sides and add them to the pan, skin side down. Cook, without turning, for around 15 minutes until the skin is golden brown and crispy.
Turn the thighs over and cook for a few minutes more. Set aside.
Increase the heat to medium-high and add the shallots and thyme. Cook for a couple of minutes, then add the garlic for a minute then add the wine, scraping up any sticky bits at the bottom of the pan. Reduce the wine by half and add the chicken stock.
Stir in the Dijon mustard, wholegrain mustard and double cream. Bring to the boil, reduce the heat and simmer for 5 minutes.
Return the chicken to the sauce, skin side up, and cook for a further 8-10 minutes. Check for seasoning and serve with mashed potato and green beans.