Creamy Green Chile Mustard Chicken Thighs
6 chicken thighs
1 Tbsp. canola oil
1 shallot, minced
2 garlic cloves, minced
1/2 cup dry white wine
1 cup La Posta de Mesilla Hatch Green Chile Honey Mustard
3/4 cup heavy cream
Directions:
Preheat oven to 400 degrees F.
Dry chicken thighs with a paper towel and season on all sides with salt and pepper.
Add canola oil to a cold skillet. Add chicken skin side down and turn heat to medium-high.
Cook chicken, undisturbed, 5-7 minutes, until skin is crisp. Flip and cook 1 more minute.
Set chicken aside and add shallot and garlic to the pan. Cook 1-2 minutes, until shallots are translucent.
Pour wine into the skillet and scrape the bottom of the pan with a wooden spoon. Cook 1 minute.
Add mustard and heavy cream and stir to combine.
Add chicken back to pan and bake 8-10 minutes, until chicken reaches 165 degrees F.
Click here for La Posta de Mesilla Hatch Green Chile Honey Mustard
