Dijon Chicken Thighs
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
This sauce is killler. I used the same pan to incorporate the fond. Put a lid on the pan and cooked the chicken in the sauce rather than bother with the oven. It was great.
Read MoreThis sauce is killler. I used the same pan to incorporate the fond. Put a lid on the pan and cooked the chicken in the sauce rather than bother with the oven. It was great.
This was absolutely delicious! I made a few small changes - I did not have whiskey so used Mirin. After browning the chicken thighs and setting them aside, I sauteed the shallots right in the same pan and then made the sauce there as well. Then I added back the chicken (and juices), covered it, and simmered it on low heat right there in the sauce like Jason did until it was done (about 15 minutes). Totally delicious. I had only about 1.15 lb of chicken thighs but made the whole amount of sauce because I had a feeling it was going to be really yummy, and I was not disappointed. Will definitely make again!
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