Seared Chicken Thighs with a Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

Serves: 4


8 small boneless, skinless chicken thighs (4 to 5 oz. each)

1/2 cup flour- seasoned with salt and pepper for dredging the chicken thighs
Sea salt and freshly ground black pepper
2 tsp. vegetable oil
2 medium shallots, minced
1-1/2 tsp. all-purpose flour
1 cup amber lager, such as Dos Equis Ambar
1/2 cup lower-salt chicken broth
2 Tbs. pure maple syrup
1/2 tsp. chopped fresh thyme; more for garnish
1 Tbs. whole-grain mustard


1.  Season the chicken thighs all over with salt and pepper.

2.  Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Dredge chicken in seasoned flour.  Arrange the chicken in the pan in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until is deep golden-brown, about 7 minutes. Turn the thighs and brown the other side for about 7 more minutes.  Transfer to a plate.

Flour Coated Chicken Thighs Browning in Pan

Browned Chicken Thighs

3.  Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, grainy mustard and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes.  Season the sauce to taste with salt and pepper.

Shallots and Flour Added to Pan

Chicken Thighs Added Back to Sauce to Finish Cooking

4.  Add chicken thighs into the sauce and let simmer on low in the sauce, with the pan covered, for 10-15 minutes. Turn the thighs to coat in the sauce. When heated through, serve.

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