Chicken Thighs Braised with Mustard and Cream
Golden-seared chicken thighs simmered in a tangy mustard cream sauce, served over rice that soaks up every drop.
- Total
- 50 min
- Prep 10 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Braising
- Savory
- Stovetop
- Oven
Instructions
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Pat the cuisses de poulet dry with paper towels. Season both sides with 3/4 tsp salt and 1/4 tsp black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down in a single layer and sear undisturbed for 6 minutes, until the skin is deep golden and releases easily. Turn and sear 3 minutes more. Transfer to a plate.
~9 min
Searing the chicken skin-side down in a hot pan triggers Maillard browning, creating deep flavor and a crisp texture.
Searing Pat the chicken dry and use a hot pan; don't move it until the skin releases easily, about 6 minutes, to get a deep golden crust.
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While step 1 cooks
While the chicken sears, combine the riz, 600 ml water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and cook 15 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
~15 min
Cooking rice with the lid on traps steam, letting the grains absorb water evenly and become tender.
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Pour off all but 1 tbsp fat from the skillet. Reduce heat to medium. Add the moutarde and stir constantly for 30 seconds to toast it in the pan drippings. Pour in the crème and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer 2 minutes, until the sauce thickens slightly.
~2 min
Toasting mustard in the pan drippings blooms its flavor, while scraping up browned bits deglazes the pan for a richer sauce.
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Return the chicken to the skillet skin-side up, nestling the pieces into the sauce. Cover and simmer gently over low heat for 12 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 74°C/165°F.
~12 min
Simmering gently with the lid on braises the chicken, keeping it moist while the sauce reduces and clings.
Braising Keep the liquid at a gentle simmer, not a boil, and cover to trap steam; this keeps the chicken moist and tender.
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Transfer the chicken to plates and let it rest 5 minutes. Taste the sauce and adjust with the remaining 1/4 tsp salt and 1/4 tsp black pepper if needed. Spoon the sauce over the chicken and serve alongside the rice.
~5 min
Resting the chicken allows juices to redistribute, so they don't run out and leave the meat dry.