Perfectly pan-seared, crispy skin-on chicken thighs served with a rich mushroom Dijon cream sauce built in the same pan using rendered chicken fat, white wine, and fresh thyme. The standout trait is the deeply golden, crackling skin achieved by starting the chicken in a cold, dry skillet.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pat the chicken thighs very dry with a paper towel. Season both sides generously with salt and pepper.
Place the chicken thighs skin-side down in a cold, dry skillet. Turn the heat to medium.
Cook until the skin is deeply golden brown and crispy, and the fat has rendered out. Flip the chicken and continue to cook until it's cooked through.
Remove the cooked chicken from the pan and set aside.
Add the mushrooms to the same pan with the rendered chicken fat. Sauté until the mushrooms are browned.
Add the minced garlic, season with salt, and cook for about one minute until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
Add the thyme sprigs and bring the mixture to a simmer. Allow the wine to reduce by about half.
Stir in the heavy cream and season with salt. Bring back to a simmer over low heat.
Continue to simmer, stirring occasionally, until the sauce has reduced and thickened enough to coat the back of a spoon.
Turn off the heat and stir in the Dijon mustard until fully combined.
Serve the mushroom Dijon cream sauce over the crispy chicken thighs.
Store sauce and chicken separately in airtight containers for up to 2 days. Reheat chicken gently in a low oven (300°F) and warm sauce over low heat on the stovetop, stirring occasionally.
Chicken breasts will work but lack the fat and flavor of thighs. If using breasts, watch timing carefully to avoid drying them out; they cook faster than thighs.
Pat the chicken completely dry, start it skin-side down in a cold, dry skillet (no oil), and cook over medium heat until the fat renders and the skin is deeply golden brown. Do not move it or cover it.
Yes. Cremini, portobello, or shiitake mushrooms work well. Avoid very delicate varieties that break down easily.
Cook the chicken and sauce separately, then reheat gently over low heat. The sauce can be made 1-2 days ahead and refrigerated; reheat before serving.
Dry vermouth or chicken broth are acceptable substitutes, though the flavor profile will shift slightly away from the classic French preparation.
