Golden Chicken with Mustard and Shallots Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 skin-on, bone-in chicken thighs (about 1kg)</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">8-10 medium shallots (about 300g), peeled and halved</li><li class="ingredients-single-item">60ml dry white wine</li><li class="ingredients-single-item">250ml chicken stock</li><li class="ingredients-single-item">3 tablespoons Dijon mustard</li><li class="ingredients-single-item">2 tablespoons whole grain mustard</li><li class="ingredients-single-item">2 tablespoons fresh thyme leaves</li><li class="ingredients-single-item">2 tablespoons crème fraîche (or heavy cream)</li><li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large oven-safe skillet or Dutch oven</li><li class="equipment-single-item">Tongs</li><li class="equipment-single-item">Instant-read thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C. Pat the chicken thighs completely dry with paper towels - this is crucial for achieving crispy, golden skin. Season generously on both sides with salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot oil, being careful not to overcrowd the pan (work in batches if needed). Cook undisturbed for 7-8 minutes until the skin is deeply golden and crisp. This initial searing is essential for developing flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flip the chicken pieces and cook for another 3 minutes. Transfer to a plate, leaving the flavorful fat in the pan. Reduce heat to medium and add the halved shallots, cut-side down. Cook for 4-5 minutes until they develop a caramelized golden bottom - don't rush this process as it builds depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan (these contain incredible flavor). Let the wine simmer for 2 minutes until slightly reduced.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the chicken stock, both mustards, and thyme to the pan, stirring to combine into a smooth sauce. Bring to a simmer, then carefully nestle the chicken pieces back into the pan, skin-side up. Make sure the skin stays above the liquid to maintain its crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, until the chicken is thoroughly cooked (the internal temperature should reach 74°C when tested with a thermometer) and the sauce has thickened slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and carefully transfer the chicken and shallots to a serving platter. Place the skillet back on the stovetop over medium heat and whisk in the crème fraîche. Let the sauce simmer for 2-3 minutes until it reaches a silky consistency that will coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the finished sauce over the chicken and shallots, and garnish with fresh parsley. The contrast between the crispy golden skin, tender meat, and tangy-creamy sauce creates a perfect harmony of flavors and textures. Serve immediately with crusty bread or roasted potatoes to soak up the delicious sauce.</li></ol>