Ingredients:

  • 1 kg bone-in, skin-on chicken thighs (approx. 4-6 pieces)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 cup dry Champagne or Brut Sparkling Wine
  • 1/2 cup heavy cream
  • 4 cloves garlic, smashed and minced
  • 1 large shallot, finely diced
  • 1 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 1 tsp Dijon mustard

Instructions:

  1. Pat chicken thighs bone-dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 8–10 minutes until skin is golden and crispy. Flip and cook for 5 more minutes. Remove chicken and set aside.
  2. Drain all but 1 tablespoon of chicken fat from the pan. Reduce heat to medium and add butter, shallots, and garlic. Sauté for 2 minutes until translucent. Pour in the Champagne and deglaze the pan, scraping up the browned bits. Reduce liquid by half.
  3. Whisk in the Dijon mustard and heavy cream, then add thyme sprigs. Return chicken to the pan skin-side up. Simmer for 10–12 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).