Roasted Dijon Chicken Thighs

This recipe isn't for anyone who is intimidated by their smoke detector. Frying chicken then putting it into a very hot oven would make anyone get out their smoke detector towel to have handy.*  The grease sizzled and popped the entire time these thighs were in the oven. Not for the faint of heart.

Steven said it was one of my best though. And since chicken thighs are cheap this might become a weekly occurance.

*our smoke alarm did NOT go off but ONLY because we installed it wrong, naturally. 

Roasted Dijon Chicken
From I am a food blog
Serves 2

• 4 chicken thighs
• vegetable oil
• 2 small shallots or 1 big one, thinly sliced
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons dijon mustard
• 1 tablespoon green onions, thinly sliced

Preheat oven to 450 degrees F with a rack in the middle.  Season chicken with salt and pepper.  Heat a cast iron skillet over medium high heat until oil is hot.  Brown thighs on one side for 5 minutes until crisp and golden. Turn once and cook for another 2 minutes.

Move the cast iron skillet to the oven for 15 minutes. 

Pull out of the oven and transfer the chicken to a plate and pour out any excess oil.  Add shallots, wine, and broth to the ban and boil on the stove scraping up all the brown bits for about 2 to 3 minutes or until reduced by half.  Add cream and boil for about a minute. If you want the sauce thicker, boil longer.

whisk in mustard, green onions, and salt and pepper to taste. Serve sauce over chicken.