Dijon Chicken with Pierogies
Jam packed with bold flavors it is a perfect cozy dinner that will warm your soul with the warm dijon mustard pan sauce on top of the buttery browned chicken and the soft pillowy potato pierogies.
Calories:
Ingredients
- 2 lbs Chicken Thighs (4 pieces)
- 2 TBSP Butter divided
- 1 TBSP Fresh Thyme + 3 sprigs
- 1 Shallot, thinly sliced
- 1½ cups Chicken Stock
- 3 TBSP Dijon Mustard or Gray Poupon
- ½ tsp Salt plus more to taste
- 16 oz Classic Pierogies about 12
- Garnish - Chopped Parsley
Instructions
- Preheat the over to 350F and get out a sheet pan.
- Sprinkle a pinch of salt on top of the chicken thighs. Pat the chicken thighs dry.
- In a large pan, over medium high heat, add 1 TBSP of butter, 3 sprigs of fresh thyme and place your chicken skin-side down to brown, about 10-15 minutes.Flip the chicken over and cook for another 2-3 minutes. If you are using a stainless steel pan, do not tear the skin, if you try to flip the chicken over and it is stuck to the bottom of the pan, wait a few more minutes, when it done browning it will release easily.
- Remove the chicken from the heat. Place the chicken skin-side up on a sheet pan with edges. Pour the any leftover melted butter and the thyme sprigs onto the top of the chicken. Bake at 350F for about 20 minutes, until the internal temperature is 165F.
- When the chicken is in the oven, in the same pan you browned the thighs in, over medium heat, add in ½TBSP of butter, thinly sliced shallots. Cook the shallots until they become fragrant and soft, about 5 minutes.
- Once the shallots are soft, add in the chicken stock and deglaze the pan. Using a spoon or spatula (for a non-stick pan) stir the chicken stock and carefully scrap up the the bits on the bottom of the pan to add flavor into the sauce.
- Whisk in the Dijon mustard until it is even distributed. Add in the salt and let it continue to cook. If the sauce is getting too thick, turn down the heat. If the sauce becomes too thick, add water to fix the consistency. If you add too much water, turn the heat up a little so that it reduces back to the perfect consistency. Water will not affect the flavors but will help you fix the sauce is you need to.
- In a small nonstick pan, on medium heat add the remaining ½ TBSP of butter, once it has melted add in the pierogies so that they brown and crisp up, about 2-3 minutes on each side.
- Add the pierogies to the Dijon mustard sauce. Add in the remaining 1 TBSP thyme.
- Add your chicken into the pan. Garnish with parsley.
