Home > Chicken Thighs and French Mustard Butter Sauce

Chicken Thighs and French Mustard Butter Sauce

Yield: 4
INGREDIENTS	OUNCES	STANDARD
Vegetable or canola oil	0.5	1 Tbsp
Bone-in chicken thighs (8 ounces each)	32	4 lb.
Salt – kosher	0.3	2 tsp
Pepper – black, ground	0.3	2 tsp
Shallot – minced	4	1/2 cup
White wine	4	1/2 cup
DFA Speed Scratch Butter Sauce	32	4 cups
Whole-grain mustard	2	4 Tbsp
Dijon mustard	2	4 Tbsp
Flat leaf parsley – fresh, chopped	1	2 Tbsp

Heat oven to 400 F.
Heat oil in a large oven-safe sauté pan over medium-high heat. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Add chicken skin-side down to the pan. Sear until the fat is rendered and the skin is crisp and golden brown, about 6–8 minutes. Remove chicken from pan and set aside. Remove all but 1 tablespoon of fat from pan.
Add the shallots to the pan and cook over medium heat until softened, about 3 minutes. Add the wine, scrape up any browned bits from the bottom of the pan with a spoon and cook until evaporated, about 3 minutes. Stir in the DFA Speed Scratch Butter Sauce and whole-grain mustard and bring to a simmer. Return the chicken skin-side up.
Place the pan in the preheated oven uncovered until the chicken is cooked through and reaches an internal temperature of 165 F, about 15 minutes.
Transfer the chicken with tongs to a platter. Place the pan over medium-high heat, whisk smooth Dijon mustard into the sauce, and simmer until reduced lightly, about 2 minutes.
Taste and season the sauce with salt and pepper as needed. Serve the sauce underneath the chicken to keep the skin crisp. Garnish with parsley.

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