Name: Dijon Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Granulated garlic - ½ teaspoon; Salt - ½ teaspoon; Italian seasoning - ½ teaspoon; Ground black pepper - ¼ teaspoon; Boneless, skinless chicken thighs - 2 pounds; Unsalted butter - 2 tablespoons; Unsalted butter - ¼ cup; Shallot, peeled and chopped - 1 large; Whiskey - ¼ cup; Heavy cream - ½ cup; Dijon mustard - 2 tablespoons; Pure maple syrup - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; Finely chopped fresh thyme, or to taste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dijon Chicken Thighs

1. Granulated garlic - ½ teaspoon

2. Salt - ½ teaspoon

3. Italian seasoning - ½ teaspoon

4. Ground black pepper - ¼ teaspoon

5. Boneless, skinless chicken thighs - 2 pounds

6. Unsalted butter - 2 tablespoons

7. Unsalted butter - ¼ cup

8. Shallot, peeled and chopped - 1 large

9. Whiskey - ¼ cup

10. Heavy cream - ½ cup

11. Dijon mustard - 2 tablespoons

12. Pure maple syrup - 1 tablespoon

13. Salt and freshly ground black pepper to taste - 1 tablespoon

14. Finely chopped fresh thyme, or to taste - 1 teaspoon

How to cook deliciously - Dijon Chicken Thighs

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.

3. Stage

Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.

4. Stage

Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.

5. Stage

Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.

6. Stage

Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

7. Stage

Add thyme to the reserved sauce, and spoon over chicken thighs to serve.