Pan Roasted Chicken with Mustard Sauce

Like a lot of my dishes, this pan roasted chicken evolved over time until I decided it was ready for the blog. Usually just called "mustardy chicken" (not to be confused with the breaded version) in our house, it quickly became a family favorite after I first came up with it a few years ago. When we moved to South Dakota and all our belongings were stuck in warehouse purgatory back in Indiana, we bought a pair of cast iron pans (pictured in this post) at Costco, and this was the first dinner I made. Although it tasted especially good that day, I recommend classing it up a little and not eating off disposable foam plates. 

The recipe lends itself well to variation. The thighs can easily be swapped out for breast. While it does work best with skin on, the skin can be removed, if desired. A little more oil will need to be used without the fat from the skin. Most herbs will work fine. I frequently make it with tarragon, but our chives recently came back for spring, and I used those. Being close to the end of our two-week grocery plan, we didn't have much left in the way of sides. I had a few potatoes left, which I sliced thin and sautéed with butter while the chicken cooked.

Ingredients

• 4 chicken thighs
• 1 shallot, diced
• 2 cloves garlic, minced
• 2 tsp. flour
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 2 Tbs. Dijon mustard
• 1/4 cup half and half
• 1 Tbs. chopped fresh herbs (chives, tarragon, parsley, etc.)
• Olive oil
• Salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Heat a little olive oil in an oven-safe pan on medium-high heat. Only a little is required to get it started, as fat will render from the chicken. Pat the chicken dry and season both sides with salt and pepper. Cook the chicken, skin side down, until the skin is golden brown and crispy. Turn over and cook a few more minutes, until lightly browned. Place the pan in the oven and roast until cooked through. 

Take the pan out set chicken aside. Drain about half the rendered fat from the pan. On medium heat, sauté the shallots a few minutes. Add garlic and cook one more minute. 

Add flour and stir until integrated. Deglaze with wine. Add stock and mustard. Stir together and let reduce for a minute. Stir in the half and half and herbs. Spoon the sauce over the chicken and serve immediately.