Shallow-Braised Dijon Chicken with Fennel & Spring Peas

Instructions

1. 1

   Take your 4 large bone-in, skin-on chicken thighs out of the fridge and pat them completely dry with paper towels—this is the secret to a perfect golden crust. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

   5 min

   Tip: Don't rush the drying process; moisture is the enemy of crispy skin.

2. 2

   Heat 1 tbsp olive oil in a large, wide skillet or braiser over medium-high heat. Place the chicken skin-side down. Let it sear completely undisturbed until the fat renders and the skin is beautifully golden brown and crispy.

   12 min

   Tip: If the skin sticks when you try to lift it, it's not ready to flip. Be patient!

3. 3

   While the chicken sears, prep your aromatics. Quarter the 3 medium shallots, slice your 1 medium fennel bulb, and smash the 3 cloves garlic.

   10 min

   Tip: I like leaving the shallots quartered rather than minced so they become sweet, jammy little bites in the final sauce.

4. 4

   Flip the chicken to sear the flesh side for just a few minutes, then transfer to a plate. Pour off all but about 1 tablespoon of fat from the pan, then melt in 1 tbsp unsalted butter.

   3 min

   Tip: Keep the chicken skin-side up on the plate so it stays crispy.

5. 5

   Toss the prepped 3 medium shallots and 1 medium fennel bulb into the shimmering fat. Sauté until they start to soften, catching a little color from the fond at the bottom of the pan.

   6 min

6. 6

   Stir in the 3 cloves garlic and cook until fragrant, about a minute. Pour in 1/2 cup dry white wine—I usually splash in whatever Chenin Blanc I'm drinking—and scrape up all those glorious browned bits. Let it bubble and reduce by half.

   5 min

   Tip: Scraping the pan, or deglazing, is where the French soul of this dish truly lives.

7. 7

   In a small bowl, whisk together the 3/4 cup chicken broth, 2 tbsp Dijon mustard, and 1 tbsp whole grain mustard. Pour this mustardy elixir into the skillet. Nestle the chicken back in, skin-side up. The liquid should only come halfway up the thighs.

   4 min

   Tip: This is a shallow braise. If the liquid touches that crispy skin you worked so hard for, it will get soggy!

8. 8

   Reduce the heat to medium-low, cover the pan partially so steam can escape, and simmer gently until the chicken is cooked through and tender.

   20 min

   Tip: A gentle simmer keeps the meat tender; a rapid boil will make it tough.

9. 9

   While the chicken braises, get your finishes ready. Measure out your 1 cup fresh spring peas, zest and juice the 1 Meyer lemon, and chop the 2 tbsp fresh tarragon.

   5 min

   Tip: Tarragon bruises easily, so use a very sharp knife to chop it cleanly.

10. 10

    Transfer the fully cooked chicken to a warm platter. Into the bubbling pan sauce, stir the 1 cup fresh spring peas, the zest and juice of the 1 Meyer lemon, the remaining 1 tbsp unsalted butter, and the 2 tbsp fresh tarragon. Let it simmer to thicken slightly and glaze the peas.

    4 min

    Tip: Swirling cold butter into the hot sauce at the end (monter au beurre) gives the sauce a gorgeous, velvety sheen without needing a drop of heavy cream.

11. 11

    Spoon the vibrant, mustardy sauce and vegetables all around (but not directly over!) the chicken. Serve immediately, preferably with a crusty baguette and a good glass of wine.

    1 min