Juicy Chicken Thighs with Creamy Dijon Pan Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden-browned chicken braised in white wine and herbs, finished with a tangy Dijon cream sauce. Rich and elegant, it's a classic French dish that tastes restaurant-quality yet surprisingly easy.
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Nutrition & ingredients
Ingredients
serves 6- 1 (3½-4 lb) chicken, (cut into 4 or 6 pieces)
- 2 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 Tbsp (48g) unsalted butter
- 1 medium shallot, (peeled and halved)
- 5 fresh thyme sprigs, (plus more for serving)
- 1 dried bay leaf
- 1 cup (237ml) dry white wine, (such as Chablis or Chardonnay (I really like Macon here))
- ½ cup (118ml) heavy cream
- 2 large egg yolks
- 1 Tbsp Dijon mustard, (though whole grain is also fantastic)
- ¼ tsp sweet paprika
- Flaky sea salt
- Recommended for serving: mashed potatoes or creamy polenta, roasted vegetables
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 980mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 606mg
- Calcium
- 53mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.