This recipe from Jessica Merchant’s 3rd book Everyday Dinners is her fallback chicken dinner. It’s made in one pan, and looks and tastes fancier than it really is. After sautéing the chicken, you make a simple pan sauce with a bit of butter, garlic, white wine , Dijon mustard and a splash of cream. Easy and delicious!
1 pound boneless, skinless chicken thighs
1/2 tsp. garlic powder
Kosher salt and pepper
1 Tbs. extra-virgin olive oil
2 Tbs. unsalted butter
2 garlic cloves, minced
1 small shallot, diced
1/3 cup dry white wine
1 Tbs. Dijon mustard
1/4 cup heavy cream
3 Tbs. chopped fresh parsley
Pat the chicken thighs dry with a paper towel. Season them with the garlic powder and 1 tap. of salt and pepper.
Add the oil to a large nonstick or cast-iron skillet over medium heat. Once the oil is hot, place the chicken in the skillet and cook for 6 minutes, then flip and cook for 4 minutes more. You want the internal temperature of the chicken to be 165 degrees. Transfer the chicken to a plate.
Add 1 Tbs. of the butter to the same skillet. Once it’s melted, stir in the garlic and shallot. Cook, stirring often, until the shallot softens, about 5 minutes. Stir in the white wine, bring the mixture to a simmer, and cook for 5 minutes. Whisk in the mustard. Whisk in the remaining tablespoon of butter. Whisk in the cream and turn off the heat. Stir in the parsley and taste the sauce – if needed add another pinch of salt and pepper. Serves 2 to 4.
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