Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

By barbell

Ingredients

• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1-1/2 tsp. all-purpose flour
• 1 cup amber lager, such as Dos Equis Ambar
• 1/2 cup lower-salt chicken broth
• 1-1/2 Tbs. pure maple syrup
• 1/2 tsp. chopped fresh thyme; more for garnish
• 1 Tbs. whole-grain mustard
• 1 oz. (2 Tbs.) unsalted butter

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Stir-frying

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Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

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Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.

Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.

Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.

To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

The high heat roasted checken thighs were very good, but the sauce was boring. It needs something to brighten the flavor-lemon juice maybe. I used a good quality grainy French mustard, but it wasn't enough to rescue a disappointing sauce.

This is excellent and oh-so-easy to make. Served it along with the maple pan-roasted baby carrots (excellent as well) and some jasmine rice - yummy! Everyone loved it. I really don't understand a couple of the other reviewers who found the sauce to be bitter and/or bland - I found it to be far from either, as did everyone else who tried it. We'll be making this one again.

This was a great, must make again dinner. Served with Jasmine Rice and fresh steamed veggie medley. THANK YOU

Followed the recipe to the letter (recommended by my wife who says I "interpret" each recipe to my own liking), and the sauce was unflavored/dull. I'm guessing my lack of S&P seasoning prior to this was the issue, but I didn't expect the need to OVER season the mixture prior to the beer addition? I tried the sauce making without flour a few weeks later (using the traditional fond--deglaze--butter enrich method) and had MUCH more success.

Am anxious to try this recipe, but would someone remind me why we are placing a rimmed baking sheet on the lower rack as we preheat the oven. It is not mentioned again !

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