Ingredients:

  • 4 large Bone-in, skin-on Chicken Thighs
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (high smoke point)
  • 1 Tbsp Unsalted Butter
  • 10 oz Cremini Mushrooms (Chestnut), sliced thickly
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, minced
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 1 cup low sodium Chicken Stock
  • 3 Tbsp Dijon Mustard (Good quality)
  • 1/2 cup Double Cream (Heavy Cream), full fat
  • 2 Tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Prepare Chicken: Pat chicken thighs completely dry using kitchen roll. Season generously on all sides with salt and pepper.
  2. Sear: Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until the skin is deep golden brown and crisp. Work in batches if necessary.
  3. Remove: Flip the chicken briefly (1 minute), then remove all pieces from the pan and set them aside on a plate, leaving the fat and browned bits (fond) in the skillet.
  4. Sauté Mushrooms: Add the butter and sliced mushrooms to the same pan. Increase the heat to high for 2 minutes to encourage browning, then reduce to medium. Sauté until the mushrooms are deeply golden brown and their liquid has evaporated (about 5-8 minutes).
  5. Aromatics: Add the minced shallots and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant—do not allow the garlic to burn.
  6. Deglaze: Pour in the white wine. Scrape up all the browned fond from the bottom of the pan using a wooden spoon. Bring to a simmer and reduce the liquid by about half (1-2 minutes).
  7. Build Sauce: Pour in the warm chicken stock. Bring the mixture back to a simmer.
  8. Incorporate Dijon: Whisk in the Dijon mustard until fully incorporated and the sauce is uniform. Taste and adjust seasoning if needed.
  9. Simmer Chicken: Return the seared chicken thighs (including any accumulated juices) to the pan, nestling them into the sauce.
  10. Cook Through: Reduce the heat to low, cover the pan, and simmer gently for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  11. Finish Sauce: Remove the chicken and set it aside to rest briefly. Stir the double cream into the simmering pan sauce until fully combined. Bring back to a gentle bubble, taste, and adjust the salt and pepper one last time.
  12. Serve: Place the chicken back into the pan sauce, spooning the sauce and mushrooms over the top. Garnish generously with fresh parsley before serving.