Food Geek Friday: Chicken with Classic French Pan Sauce
This is another recipe that's been kicking around in my recipe binder just waiting to be made. When I had a cancellation earlier this week, I took the unexpected time as prime opportunity to make this for lunch. I'm so glad I did. This is a really, really delish dish. I'll definitely make this again. But not until the fall.
Turning on the oven in 100+ weather was not my grandest move. It took most of the rest of the day to cool the house down. Still, it was worth it and now I know that this dish will be delightful to serve on the weekends (it takes some time) or for any sort of occasion.
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- 1/4 cup dry white wine
- 2 teaspoons Dijon mustard
- 1/4 cup heavy whipping cream
- 1/2 teaspoon all-purpose flour (I used whole wheat flour)
- salt and pepper to taste
- Preheat oven to 350°.
- Heat a large oven-proof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan, skin side down; sauté 4 minutes or until browned. Turn chicken over. Place pan in oven and bake at 350° for 40 minutes or until done. Remove chicken from pan, and let stand for 10 minutes.
- While chicken is resting, return skillet to medium-high heat (with drippings and all still in the pan.) Add wine to pan and bring to a boil. Cook for a few minutes or until reduced by half, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Season with salt and pepper to taste. Serve with chicken.
I served this with my current obsession, whipped cauliflower. (Steam cauliflower for 10 minutes. Puree in blender with butter, cream and salt and pepper.) I would have also had sautéed green beans, but I ate them raw while I was waiting for their time to start cooking. Oops.