French Mustard Chicken
- Bone in, Skin on Chicken Thighs · 2 pounds
- Shallots, diced · 1/2 cup
- Herbie's Tangy Lemon Herb Pepper · 2 tablespoons
- White wine · 1/2 cup
- Chicken broth · 1 cup
- Whole grain dijon mustard · 2 tablespoons
- Dijon mustard · 2 tablespoons
- Honey · 1 tablespoon
- Creme Fraiche · 1/2 cup
- Tarragon leaves, chopped · 2 tablespoons
Heat a large cast iron skillet over medium heat.
Meanwhile, pat the chicken dry with paper towels and season with Herbie's Lemon Herb Pepper. Add the chicken skin-side down to the pan and sear until the fat is rendered and the skin is crisp and brown, 8-10 minutes. Transfer the chicken skin-side up to a large plate.
Add the shallots to the remaining chicken fat in the pan and cook over medium heat until softened, about 3 minutes. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until evaporated, about 3 minutes. Stir in the broth, both mustards, and the honey and bring to a simmer. Return the chicken skin-side up, and add any juices accumulated on the plate to the pan.
Braise uncovered until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes. Transfer the chicken with tongs to a platter.
Remove from the heat and whisk in the cream and chopped tarragon. Taste and season the sauce with salt and pepper as needed.
Serve the sauce with the chicken (we recommend serving it underneath the chicken to keep the skin crisp), and garnish with parsley if desired.