Serves 4; Prep & cook time – about 50 minutes. Serves well over wild rice, barley or Farro. Also 2 lbs of sous vide cooked pork chops are a great substitute.
- 2 cups – Wild Rice, Barley, or Farro
- 1 cup – chicken stock
- 2 lbs –chicken thighs, bone-in & skin (about 8 thighs)
- 1 TBSP – Olive Oil
- 1 tspn – salt, to taste
- 1 tspn – black pepper, to taste
- 1 TBSP – Olive Oil
- 2 – Medium Shallots, chopped
- 1/2 cup – white wine
- 7 – Calabrian chili peppers, sliced
- 1 cup – chicken broth
- 2 TBSP – whole-grain Dijon Mustard
- 2 TBSP – Heavy Cream
- 2 TBSP – Dijon Mustard
- 1/2 Cup – Parsley, chopped for serving (optional)
Cook 2 cups of wild rice, barley, or farro per package directions.
Pat the chicken dry with paper towels and salt and pepper both sides. In a large frying pan, heat the oil over medium-high heat until nearly smoking. Add the chicken, skin-side down to the pan and sear until the skin is crispy and golden brown, 6 to 8 minutes. Flip the chicken and cook until mostly cooked at medium heat, 6 to 8 minutes. Set aside.
In the same frying pan, add the olive oil if needed, shallots and Calabrian chilies and cook until softened, about 3 minutes. Add the wine and stir up the browned bits at the bottom of the pan and cook until the wine is mostly evaporated, about 3 minutes. Stir in the broth and whole grain mustard and bring to a simmer. Add the chicken skin-side up and braise the chicken until cooked. Remove the chicken and set aside. Whisk in the Dijon mustard and simmer until the sauce is reduced slightly, about 2 minutes.
Remove the frying pan from the heat and stir in the cream. Taste and season with salt and pepper as needed. Serve the chicken over a small bed of sauce and as sauce over a bed of Wild rice, Barley or Farro. Garnish with parsley if desired.