Chicken Dijon Mustard Pan Sauce

Serves: 3

Time: 30m?

Source: Fallow Youtube channel  

Goes with: K Wedges, Veg

• 6? skin on chicken thighs, or 4 if large
• 2 chicken stock pots
• 2 cups white cooking wine
• 2 tbsp dijon mustardo
• garlic (optional)
• thyme (optional)
• 50g butter, cut into 3

1. Note - hold back on the salt
2. Put wine in small pan to reduce 50%
3. Make stock - double strength - 2 pots 500ml
4. In veg oil medium (/high?) heat fry chicken skin down until crispy, might need 2 pans
5. colour the meat side when crispy
6. into pan, a little salt, into oven at 200
7. scrape 2nd fry pan into big fry pan
8. wine (when reduced) and stock into pan, scrape, cook on high until reduced to a less thin consistency
9. low heat
10. put dijon in bowl then move 2 tbsp pan liquid into bowl and mix - prevents lumps, put it all into the pan
11. press garlic, into pan
12. a little thyme
13. butter into pan, then swish the liquid lapping the sauce over the butter to incorporate (monteeing)
14. check seasoning