Kitchenette

Serves 4 1 tablespoon olive oil 2 pounds bone-in chicken thighs Kosher salt Freshly ground black pepper 1/2 cup diced shallots (2 medium shallots) 1/2 cup dry white wine 1 cup low-sodium chicken broth 2 tablespoons whole-grain Dijon mustard 2 tablespoons Dijon mustard 2 tablespoons heavy cream Coarsely chopped fresh parsley, for serving (optional) Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, sear the chicken. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, sear the chicken. Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Transfer the chicken to a large plate. Remove all but 1 tablespoon of fat from the pan. Add the shallots to the pan and cook over medium heat unti...