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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 475F Season the chicken thighs all over with salt and pepper.
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2
Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot.
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3
Swirl to coat the pan bottom.
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4
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.
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5
Turn the thighs and transfer the skillet and splatter screen, if using, to the oven.
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6
Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170F, 5 to 8 minutes.
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7
Transfer to a plate.
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8
Pour off all but 1 Tbs.
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9
fat from the skillet.
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10
Add the shallots and saute over medium heat until softened, about 2 minutes.
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11
Stir in the flour until combined.
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12
Stir in the beer, chicken broth, maple syrup, and thyme.
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13
Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
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14
Simmer vigorously until reduced to about 1 cup, about 3 minutes.
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15
Remove from the heat and whisk in the mustard, then the butter.
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16
Season the sauce to taste with salt and pepper.
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17
To serve, dip each chicken thigh in the sauce and turn to coat.
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18
Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme.
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19
Serve immediately.
