Chicken Thighs Pan Roasted with a Chive Cream Sauce

I just don't think you can beat chicken, and in particular chicken thighs. This is such a tasty recipe idea - could be a mid-week hit - see what you think.

Ingredients:

Serves Four
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 1/4 to 1 1/2 Pounds Boneless Skinless Chicken Thighs
1/3 Cup Finely Chopped Yellow (white) Onion
1/4 Cup Dry White Wine (use whatever white wine you enjoy drinking for this, a chardonnay is nice)
1 Tablespoon Dijon Mustard
1 Cup Chicken Stock
1/2 Cup Heavy (double) Cream
1/4 Cup Chopped Fresh Chives
(Kosher) Salt + Black Pepper

read more about chives on this post here

Directions/Method:

Preheat oven to 425F / 220C / Gas Mark 7 and season both sides of the chicken liberally with salt and pepper. Heat oil and butter in a large oven safe skillet over medium high heat. Add chicken, top side down, and cook until nicely browned, about 4 minutes. Flip chicken over and transfer the pan to the oven. Roast for 8 minutes, or until chicken is just cooked through. Remove chicken and let rest on a plate.

Place the skillet back over medium high heat (leave all of the chicken bits and juices in the pan). Add the onion and cook for 2-3 minutes or until beginning to brown. Add wine and cook, stirring often and scraping the bits from the bottom of the pan, until its reduced by half.

Whisk in the Dijon mustard and then chicken stock and cream and bring to a simmer. Cook over medium heat for 5 minutes. Stir in chives, add the chicken back to the pan and simmer until chicken is warmed through. Spoon sauce over the chicken and serve.

Tastes great served with a cauliflower mash and green beans.

For help with measurement conversion please see here

Please see original recipe idea, and more, at Nourished Peach Blog here

Put some flowers on the table - sit down and enjoy

All the best Jan