Boy oh boy it’s been a while. How was your long weekend? As I told you last time we chatted, we took a little road trip to visit my family down in Iowa and Nebraska and I couldn’t have asked for a better way to close out the summer. It was time so well spent…with my parents, my siblings and their families. Late nights, early mornings, donuts, happy kiddo giggles, mama’s homecooking, pool parties, coffee, pedicures…I mean it was just plain wonderful. And now…school begins! What a way to head into a new year, hearts full as all get out.
And as you may know, somehow, magically, each year as summer begins to slip away my seasonal cooking-brain goes right with it. It’s incredible how it happens so organically. Suddenly I begin craving warm food….my tummy just begins to tire a bit of all of the cool, crisp, fresh fare. So this dish right here is just a lovely way to begin the transition….it’s warm and comforting, yet still light and fresh.
Now as I’ve told you before I tend to favor the chicken thigh. And this recipe is a great example of why. It’s about the fastest cooking method alive, but because we use dark meat here you don’t sacrifice an ounce of moisture or tenderness. Between the quick pan sear, hot oven roast, and all of that awesome flavor that the chicken thighs provide it is a total winner.
But then…a quick pan sauce made with all of those roasted chicken juices comes in and just completely puts this one in high gear. The sauce is rich, yet light. Creamy, yet lip puckering in the most wonderful way. So yummy.
I love to pair this chicken with mashed cauliflower or potatoes…they make the perfect canvas for all of that creamy, gravy-like sauce. Fast enough for a weeknight meal but fancy shmancy enough for a Sunday feast….I hope you’ll give this one a try, friends!
Pan Roasted Chicken Thighs with Chive Cream Sauce
notes: use whatever white wine you enjoy drinking for this…I tend to go for a chardonnay
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 1/4 to 1 1/2 Pounds Boneless Skinless Chicken Thighs
1/3 Cup Finely Chopped Yellow Onion
1/4 Cup Dry White Wine
1 Tablespoon Dijon Mustard
1 Cup Chicken Stock
1/2 Cup Heavy Cream
1/4 Cup Chopped Fresh Chives
Kosher Salt + Black Pepper
Preheat oven to 425 and season both sides of the chicken liberally with salt and pepper. Heat oil and butter a large oven safe skillet over medium high heat. Add chicken, top side down, and cook until nicely browned, about 4 minutes. Flip chicken over and transfer the pan to the oven. Roast for 8 minutes, or until chicken is just cooked through. Remove chicken and let rest on a plate.
Place the skillet back over medium high heat (leave all of the chicken bits and juices in the pan). Add the onion and cook for 2-3 minutes or until beginning to brown. Add wine and cook, stirring often and scraping the bits from the bottom of the pan, until its reduced by half. Whisk in dijon and then chicken stock and cream and bring to a simmer. Cook over medium heat for 5 minutes. Stir in chives, add the chicken back to the pan and simmer until chicken is warmed through. Spoon sauce over the chicken and serve. Serves 4.