Braised Chicken Thighs in a Honey Mustard Sauce

Chicken thighs cook more quickly than chicken breasts; they are smaller and have a little dark meat which makes them quite flavorful. Prepare two to six thighs for this quantity of sauce and with extra sauce, save it. The flavors will meld and the flavor even improve for drizzling on potatoes, pasta or grilled meat for another dinner. If preparing more than six thighs you will want to double the sauce and may need to brown the chicken in batches. A cast iron skillet is ideal for this dish, a 10 inch skillet being the right size for up to 6 thighs. A 12 inch cast iron skillet is ideal for more than 6 thighs. Options abound for what to have with it. Steamed broccoli or potatoes, noodles or rice. A nice sauce will result for your sopping pleasure.

braised chicken thighs in a honey mustard sauce

1 Tbsp grapeseed oil

1 Tbsp unsalted butter

2 - 6 boneless chicken thighs

salt (Celtic sea salt, preferable)

freshly ground black pepper

1/2 tsp mustard seeds

1 Tbsp unsalted butter

1 large shallot, minced ( or 1/2 onion)

2 cups chicken broth

1 bay leaf

honey

Melt a tablespoon of butter and tablespoon of oil in a warm skillet. Keep the heat on medium/high. Add the chicken thighs, each one as flat as possible and leaving space around each piece, then, salt and pepper each thigh. Cook until nicely browned , about 5 minutes, and turn each piece over and salt and pepper the browned side. Brown the second side for 5 minutes and remove each piece to a plate. Reduce the heat and add the mustard seeds to the skillet. Cover the skillet quickly for a minute as the seeds will start to pop. Add some additional butter and gently saute the shallots or onion until soft. Add the broth and turn up the heat to boil, scraping up the dripping from the bottom of the pan. Once the broth comes to a boil, reduce the heat to a simmer; add a bay leaf and the browned chicken thighs. Drizzle each chicken thigh with honey, cover with a lid and simmer for 15 minutes.