Chicken with Garlic Mustard Pan Sauce

Prep & Cook Instructions

1. Preheat oven to 400°F. Pat chicken dry with paper towels and season on all sides with salt and pepper. Heat oil in a large ovenproof skillet or cast-iron pan over medium-high heat. Add chicken skin-side-down and sear 4 to 5 minutes until skin is golden brown and releases easily from the pan. Flip chicken over and transfer skillet to oven. Roast chicken about 25 minutes until cooked through (165°F internal temp and no longer pink in the center) and tender. Meanwhile, in a small bowl stir together mustard and honey.
2. Remove chicken from skillet to a plate and keep warm. Add butter to skillet and melt over medium heat. Add garlic, shallot and thyme; cook about 3 minutes until shallots have softened. Whisk in honey-mustard mixture, then the flour. 
3. Gradually add stock and cook 3 to 4 minutes over medium-high heat, stirring frequently with a whisk, until sauce is thick enough to lightly coat the back of a spoon. Stir in lemon juice; season to taste with salt and pepper. Return chicken to skillet to rewarm, spooning some sauce over the pieces. Sprinkle with chives and serve immediately with the sauce.