4 none -in skin-on chicken thighs
3/4 teaspoon pepper, divided
1/4 teaspoon plus 1/8 teaspoon salt
2 teaspoon vegetable oil
1 shallot, thinly sliced
1/2 of an apple, peeled and cut in small pieces
1/2 cup chicken broth
1/2 cup half and half
1 tablespoon spicy mustard
1/2 teaspoon chopped fresh thyme
1. Preheat oven to 400F
2. Put 1/4 teaspoon salt and 1/2 teaspoon pepper on both side of the chicken. Heat oil in a large ovenproof skillet over medium heat. Add chicken, skin side down and cook for 8 to 10 minutes or until skin is golden brown. Remove chicken to a plate, drain excess fat.
3. Return chicken to skillet, skin side up and transfer to oven and roast for about 25 minutes. I boiled some potatoes for about 10 min and the added the potatoes to chicken to roast in the oven too. Temperature of chicken should be 165 F. Remove to plate and keep warm under foil.
4. Drain fat but leave a tablespoon to saute the shallots and apple for about 8 minutes until tender. Stir in broth, cook over medium heat for 1 minute until reduced half, scraping up all brown bits from bottom of the skillet. Add half and half , mustard, thyme, remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook and stir about 2 minutes or until slightly thickened. Spoon sauce over chicken. I served the chicken with roasted potatoes and peas.
Peas, I sauté some shallots then add the peas , salt and pepper to taste.
Recipe from Irish cooking bible
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