Skillet Chicken Thighs with Lemon Mustard Pan Gravy

Ingredients

• Skin on bone in Chicken thighs

• S+P

• Olive Oil

• Shallot

• Garlic

• thyme

• Mustard

• Lemon

• 1 tbsp Flour

• Chicken stock

Prep the chicken

1. Pre heat the oven to 400 degrees

2. Season the chicken with salt and pepper

3. Add the chicken thighs skin side down to a cold skillet, then turn the heat to medium high. Cook the chicken until the skin is golden brown - 10 to 15 minutes

4. Flip the chicken to the skin side is up, then put in the oven to finish cooking through.

Make the pan sauce

1. Thinly slice the shallots and garlic

2. Pull the skillet from the oven, and put the chicken on a plate to rest while you make the gravy

3. Add the shallots, garlic and thyme to the pan. Stir and cook until the garlic and shallots are frizzled and golden brown.

4. Add the flour to the skillet, and stir to make a roux. Cook until the raw flour smell goes away

5. Drop in the mustard, lemon juice, stock and stir. Season wiith a ton of black pepper.