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.

Chicken with Classic French Pan Sauce

adapted from Cooking Light magazine


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.