Name: Chicken Thighs with Green Beans and Mustard Sauce
Total time: 30 min
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs, trimmed; Salt and pepper; 3 tablespoons unsalted butter; 1 pound green beans, trimmed; 1 small shallot, minced; 1 garlic clove, minced; 1/2 cup dry white wine; 3 tablespoons Dijon mustard

Why This Recipe Works

We use the fat rendered from the chicken thighs as the base for a flavorful sauce.

Before You Begin

Our favorite Dijon mustard is Trois Petits Cochons Moutarde de Dijon.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add chicken and cook until browned on both sides, about 10 minutes. Transfer chicken, skin side up, to perimeter of rimmed baking sheet.

Add green beans to middle of sheet and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake until chicken registers 175 degrees and green beans are tender, about 15 minutes.

Meanwhile, pour off all but 1 tablespoon fat from skillet. Add shallot, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat until softened, about 2 minutes. Stir in wine and mustard, scraping up any browned bits, and simmer until slightly thickened, about 2 minutes. Off heat, whisk in remaining 2 tablespoons butter. Serve chicken and green beans with sauce.