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1
Preheat oven to 375 degrees F. Heat the canola oil and butter over high heat in a large cast iron skillet.
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2
While the pan heats up, season the chicken generously with salt and pepper.
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3
Place half of the chicken in the pan skin side down and let it get gorgeously brown on the first side for about 5 minutes.
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4
Flip them over to do the same on the second side.
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5
Remove them to a plate when they are done.
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6
Repeat with the second batch.
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7
When they are all browned pile them all into the pan, then transfer the pan directly to the oven to make sure the chicken gets cooked through for about 2530 minutes.
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8
While the chicken cooks, prep the shallot, garlic and dill.
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9
Measure out the cognac or white wine.
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10
In a bowl, stir the mustard, Greek yogurt, chicken stock, Worcestershire sauce, paprika, salt and pepper together thoroughly.
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11
Once the chicken is all cooked, set them aside and drain off most of the grease from the pan.
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12
Put the pan back on the stove over medium high heat.
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13
Add the shallot, garlic and dill to the pan and let them get fragrant for just 30 seconds.
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14
Deglaze the pan with cognac, pouring it in slowly and scraping up the brown bits.
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15
Then pour in the mustard mixture and stir everything together well.
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16
Nestle all of the chicken back into the pan in the sauce and let it all gently bubble together for 10 minutes.
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17
Then take the pan off of the heat.
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18
Plate the chicken with your favorite sides and pour the sauce over it generously.
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19
Serve immediately and enjoy!
