Easy Skillet Dijon Chicken

Chicken thighs are cooked with shallots, rosemary, white wine and Dijon mustard that makes a delicious gravy.

Course Dinner Ideas

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 358

4 skin on bone-in chicken thighs or breasts
Salt and pepper
1 tablespoon olive oil
¼ cup (64 grams) shallot chopped
2 teaspoons fresh rosemary, finely chopped
1 large garlic clove, grated or finely chopped
1 tablespoon flour
½ cup (118 ml) dry white wine that is not too sweet
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup (236 ml) chicken stock/broth Taste your chicken stock for the salt level before using as this can add a lot of salt to the dish and change it dramatically.
2 tablespoons Dijon mustard
1 tablespoons fresh parsley chopped, for garnish

Lay the chicken pieces on a large cutting board and season both sides with salt and pepper.
To a large skillet add the oil over medium heat. When the oil starts to ripple add the chicken, skin side down and cook for 6 minutes or more until skin is brown. Turn and cook for another 6 minutes. Remove and set aside.
Add the shallots and rosemary to the same pan over medium heat and cook until softened about 5 minutes. Stir in the garlic and cook for 1 minute, do not burn.
Whisk the flour into the shallots until it is mixed into the oil. Cook for 1 minute, stirring.
Whisk in the wine, 1 teaspoon salt and ¼ teaspoon pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
Pour in the chicken stock while whisking, then whisk in the mustard until well mixed.
Add the chicken back into the pan skin side up and simmer for 15 minutes or until the chicken is cooked through and reaches 165°F/74°C when a meat thermometer is inserted. Time will depend on how thick the thighs are.
Serve warm with your favorite sides.