I'm also pretty predictable when it comes to sauce (Sous Vide Chicken Thighs with a Lemon Shallot Pan Sauce)

I make a lot of different meals for this here blog.  But, when I go to an old staple or am just cooking on the fly, I am pretty predictable.  I usually am either making a sheet pan supper or the recipe I have here for you today.I am not sure when I began making this pan sauce, but it must have been awhile ago because Kevin always says, "predictable" when I make it.  He also says every time, "Baby, this may be your best one yet."  He has returned to being quite the keeper.  This sauce is definitely a keeper.  I just made it up one time on the fly and now it is one of my faves.  Just like this salad and dressing, my corn tortilla pizzas and Stephen Gurley Gravy when I am craving comfort food. 

This is super easy, yet feels so elegant.  I know the thought of a pan sauce seems quite daunting, but trust me, this is a weeknight meal.  And, you probably have everything around the house!  I used my sous vide for the chicken, but you can just brown the thighs, which I will explain below.  I don't use my sous vide all the time, but when I do, it always makes the meat so perfect!  If you are looking for a foodie gift, I definitely recommend it.

In any event, you need to make this pan sauce!  Full recipe to follow the montage.

Hello chicken!  You are looking fancy today.

The cast.  My Anova sous vide makes this so easy!

Perfect temperature every time!

If you don't use a sous vide, your chicken would be raw here.

Look at that perfect sear!  You just need high heat and patience.

Nothing like the smell of shallots!

Add your liquids, and sauce you now have!

Pin it for when you need a fancy looking dinner!

Chicken Thighs with a Lemon Shallot Pan Sauce (serves 4)

If you are using a sous vide, follow the directions on your cooker site for the chicken.

Ingredients:

4 chicken thighs, boneless with skin on, but bone in with skin will do. (see method below)

salt and pepper to taste

Avocado oil or other high heat oil (if you are not using sous vide)

1 tablespoon butter

1 medium to large shallot, minced

2 cloves garlic, minced

2 tablespoons dijon mustard

1/2 cup white wine or chicken broth

juice of one lemon

chopped green onion or parsley, optional for garnish

Heat oil in a pan on medium high.  Season chicken with salt and pepper. If using bone in chicken, heat oven to 350.  When oil is hot, add chicken, skin side down and heat for seven minutes, or until chicken skin is browned and isn't sticking.  Flip it over and heat for five minutes.  If using bone in chicken, remove to another oven safe vessel and place in preheated oven.  If using boneless chicken, make sure the temp is 165 degrees F and place in microwave to keep warm.

Add the butter to the skillet and scrape up the brown bits.  Add the shallot and garlic and brown for a minute or two.  Add the mustard and mix well.  Add the wine or broth and stir until fully combined.  Lower heat and let it cook and reduce for about five minutes. Add lemon juice and remove from heat.  Stir and spoon over cooked chicken. Add garnish, if using.

Happy Cooking!

Missy