A Crispy Chicken Thighs Recipe | The Good Stuff with Mary Berg

Season chicken thighs with kosher salt and black pepper on both sides.

Heat butter and olive oil in a pan.

Brown the chicken thighs in the pan until they have a nice golden brown edge, then transfer to a plate.

Chop garlic and leeks; rinse leeks under water to remove dirt.

Sauté leeks and garlic in the same pan for 3 to 4 minutes until softened.

Add fresh thyme to the sautéed leeks and garlic.

Deglaze the pan with white wine, scraping up the bits from the bottom.

Add chicken stock and let it reduce.

Stir in 1.5 cups of heavy cream and season with salt and black pepper.

Let the sauce thicken for 3 to 4 minutes.

Add whole grain Dijon mustard and classic Dijon mustard to the sauce and stir.

Place the browned chicken thighs skin side up in the sauce.

Braise the chicken in the oven at 400°F for 25 to 30 minutes or until cooked through.

Remove from the oven and top with fresh chopped parsley.

Equipment Needed

Spice Level:

Dietary

Allergens