Ingredients:

  • 4-6 Bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp garlic powder
  • 6 cloves fresh garlic, smashed and minced
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1/2 fresh lemon

Instructions:

  1. Pat chicken thighs bone-dry with paper towels. Season all sides with salt, pepper, and garlic powder. Let sit at room temperature for 15 minutes.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Place chicken skin-side down and sear undisturbed for 6-8 minutes until skin is deep mahogany and crispy.
  3. Flip chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  4. Drain all but 1 tablespoon of fat from the skillet. Add butter and minced garlic, sautéing for 1 minute until fragrant.
  5. Deglaze the pan with white wine, scraping the brown bits (fond) from the bottom. Whisk in chicken broth, heavy cream, and Dijon mustard.
  6. Simmer for 3-5 minutes until sauce reduces by half and thickens. Finish with thyme, parsley, and a squeeze of fresh lemon. Return chicken to pan or pour sauce over to serve.