Pan-Seared Chicken Thighs With Beer And Grainy Mustard Sauce

1. 1

   Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475u00b0F. Season the chicken thighs all over with salt and pepper.

2. 2

   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 170u00b0F, 5 to 8 minutes. Transfer to a plate.

3. 3

   Pour off all but 1 Tbs. fat from the skillet. Add the shallots and saute 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.

4. 4

   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.

5. 5

   nutrition information (per serving):

6. 6

   Calories (kcal): 420; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 10; Carbohydrates (g): 9; Polyunsaturated Fat (g): 5; Sodium (mg): 480; Cholesterol (mg): 125; Fiber (g): 1;

* Per serving · 4 servings · Values may vary.