Roasted Chicken with Dijon Recipe

Step 1

Preheat oven to 450°F with a rack in middle. Pat chicken dry and season with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until oil is hot and shimmery. Brown thighs, skin side down first, about 5 minutes, until crisp and golden. Turn once and cook for another 2 minutes or so.

Step 2

Roast thighs in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter and pour out any excess oil. Add shallots, wine, and broth to the pan and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.

Step 3

Whisk in mustard, green onions, and salt and pepper to taste. Enjoy chicken with sauce.