Pan Seared Chicken Thighs With Beer And Grainy Mustard Sauce

Pan Seared Chicken Thighs with Beer and Grainy Mustard Sauce is a delectable and easy-to-make dish that combines tender chicken thighs with a rich and flavorful sauce. The crispy skin of the chicken thighs adds a delightful texture, while the beer and grainy mustard sauce provides a tangy and savory taste that perfectly complements the chicken.

To prepare this dish, the chicken thighs are seasoned with salt and pepper and then seared in a hot skillet until the skin turns golden brown and crispy. The thighs are then transferred to the oven to finish cooking until they reach the desired internal temperature. This method ensures that the chicken is cooked through while maintaining its juiciness.

Meanwhile, the skillet is used to create the delicious sauce. Shallots are sautéed until softened and then combined with flour to thicken the sauce. The addition of beer, chicken broth, maple syrup, and thyme infuses the sauce with a depth of flavor. The grainy mustard adds a pleasant tanginess and texture to the sauce, while the butter provides richness and silkiness. The sauce is simmered and reduced until it reaches a flavorful consistency.

To serve, the pan-seared chicken thighs are coated in the luscious beer and grainy mustard sauce, ensuring that every bite is bursting with flavor. The dish is then garnished with fresh thyme for an added touch of freshness and presentation.

Pan Seared Chicken Thighs with Beer and Grainy Mustard Sauce is a comforting and satisfying meal that can be enjoyed any day of the week. Its combination of juicy chicken, crispy skin, and flavorful sauce is sure to impress family and friends.

SERVES: 4

INGREDIENTS:

• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1½ tsp. unbleached all-purpose flour
• 1 cup amber lager, such as Dos Equis® Amber
• ½ cup lower-salt chicken broth
• 1½ Tbs. pure maple syrup
• ½ tsp. chopped fresh thyme; more for garnish
• 1 Tbs. whole-grain mustard
• 1 oz. (2 Tbs.) unsalted butter

INSTRUCTIONS:

1. Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.
2. Heat the oil in a 12-inch, heavy-duty, ovenproof skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one), and cook until the skin is deep golden brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.
3. Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
4. To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 420 CALORIES | 32G PROTEIN | 9G CARB | 27G TOTAL FAT | 9G SAT FAT |
  10G MONO FAT | 5G POLY FAT | 125MG CHOL | 480MG SODIUM | 1G FIBER

NOTE:

• Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.