Marsala Mustard Chicken

Crispy skin and a creamy marsala mustard sauce make this a week night winner  




4 chicken thighs, skin on, bone in

salt and pepper to taste

4 T olive oil

2 garlic cloves, minced 

1/4 t dried thyme 


1/4 c marsala

1/2 c beef broth

1 t whole grain mustard

1 t Dijon mustard

1/4 C half and half 


Preheat oven to 450 degrees

Season chicken with salt and pepper

Heat oil in an oven proof skillet over medium to medium high heat 

Add chicken, skin side down and cook until it starts to brown – 4 or 5 minutes 

Place chicken in oven and roast until internal temperature reaches 165 degrees, about 10 minutes

Move chicken back on stove top and flip over, cook until the other side browns then remove from pan

To make the sauce:

Deglaze pan over medium heat with marsala, scraping the bottom of the pan, letting the alcohol cook for a minute or so

Add minced garlic and dried thyme

Whisk in the mustard, add the beef broth, let cook for a minute or so

Add the cream