Pan Seared Chicken Thighs With Dijon And Herbs

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   ["Marinate 6 chicken thighs in Dijon mustard, a few chopped garlic cloves, a bit of Worcestershire sauce, s+p and whole herbs, sage, thyme, rosemary.

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   Marinate for at least 2 hours.", "Sear thighs in hot olive oil on both sides until crusty and browned. Remove to a plate.", "Toss in chopped shallot + a few cloves of smashed garlic, and saute a bit in the leftover chicken fat (adding a bit more olive oil if needed) Season with salt and pepper.", "Pour a bit of chicken stock into pan and stir, lifting all the browned bits and incorporating into sauce- then the chicken back in. Lid on, cook until glistening and perfect (about 30 minutes)"]

* Per serving · 4 servings · Values may vary.

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