Braised Chicken Thighs in Creamy Mustard Sauce with Chicken Fat Potatoes
Ingredients
4 chicken thighs (bone-in, skin-on)
1 medium white onion, sliced
1 shallot, minced (optional)
4 garlic cloves, sliced or minced
Scant teaspoon flour (or corn flour for GF)
100 ml dry white wine
1 tbsp Dijon mustard
2 tbsp grainy mustard
300 ml chicken stock
150 ml double cream
Tiny squeeze of lemon
Salt, pepper and parsley
Par-boiled salad potatoes, to serve
Directions
Season the chicken and place it skin side down in a cold cast iron pan. Set over medium heat and cook undisturbed for about 10-12 minutes, until the skin is completely golden. Flip and cook 4-5 minutes, then flip back to re-crisp for 2 minutes. Set the chicken aside.
Divide the rendered chicken fat in half, scraping any browned bits into a wide saucepan. Add the shallot and garlic to that pan and saute until soft, then add the onion with a pinch of salt and saute a few minutes more.
Toss the flour over the alliums and stir, then deglaze with the wine. Add the stock and whisk in both mustards. Nuzzle the chicken back in skin side up, so the top peeks out and the bottom is covered by the stock, and simmer on low for about 20 minutes, until cooked through.
If you want the skin crisper, place the chicken briefly under the grill while you whisk the cream into the sauce. Otherwise just whisk in the cream and simmer until lightly thickened. Season with salt and pepper and finish with a splash of lemon (or vinegar) to brighten it.
Meanwhile, saute the par-boiled potatoes in the reserved half of the chicken fat until crisp and golden.
Plate a thigh with the potatoes alongside, spoon over a generous amount of sauce and sprinkle with fresh parsley and pepper.
From @thesaltychilli on Instagram. A couple of sprigs of thyme or tarragon added with the alliums are lovely here.
