French Dijon Chicken and Shallots

Method

1. 1Season the chicken thighs generously on both sides with half of the salt and all the black pepper. Finely chop the shallots and mince the garlic.
2. 2Melt 15 ml butter in a heavy-bottomed skillet over medium-high heat. Sear the chicken thighs skin-side down for 6 minutes until crisp and golden, flip and sear for 4 minutes, then transfer to a plate.
3. 3Lower the heat to medium and add the remaining butter to the skillet. Sauté the shallots for 3 minutes until soft and translucent, then add the garlic and thyme, stirring for 1 minute.
4. 4Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Whisk in the dijon mustard and cooking cream until smooth.
5. 5Return the chicken thighs to the skillet and simmer gently for 10-12 minutes until the sauce is reduced and creamy and the chicken reaches an internal temperature of 74°C.
6. 6Taste and adjust seasoning with remaining salt, then spoon the velvety mustard sauce over the chicken to serve.