6 - 8 pieces skin-on, bone-in chicken thighs
Salt and fresh black pepper
1 Tbsp olive oil
2 Tbsp unsalted butter
1 shallot, sliced or minced
1 tsp chopped thyme
1 ½ Tbsp flour
3 Tbsp grainy mustard
1 ½ cups crisp white wine, like pinot grigio
1 ½ cups low-sodium chicken stock
2 Tbsp drained capers
Salt and lots of fresh black pepper
Chopped parsley, for garnish
1. Pre-heat the oven to 175˚C (350˚F).
2. Season the chicken generously on both sides with salt and fresh black pepper.
3. Heat the oil and butter in a large skillet over medium heat.
4. Sear the chicken, skin side down first for 3-4 minutes per side until golden brown and crispy. The chicken will release itself from the pan easily when it’s ready to be flipped and taken out of the pan!
5. Transfer the chicken thighs to a sheet pan and roast in the oven for 18-22 minutes until the internal temperature reads 75˚C (165˚F). Roasting time will depend on the thickness of the chicken thighs so check the temperature.
6. Immediately after removing the chicken from the pan, turn the heat down to medium-low and add the shallots and thyme.
7. Sauté for 1-2 minutes until they begin to soften.
8. Add the flour and grainy mustard and cook for another minute until the rawness of the flour is cooked out.
9. Deglaze the pan with the white wine, scraping the bottom of the pan to release all of the browned bits from the chicken.
10. Turn the heat up to medium-high and reduce the wine by at least half.
11. Add the chicken stock and capers to the pan and simmer for 5-8 minutes until the sauce has reduced and has thickened.
12. Taste and season with salt, if needed, and lots of fresh black pepper.
13. Plate by spooning some of the pan sauce onto each serving dish, placing the chicken in the sauce, and then drizzling a little bit of sauce over the chicken. Garnish with lots of chopped parsley.