Estauran Chicken Recipe

Prepare chicken and marinade

Pat the chicken thighs dry with paper towels. In a medium bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, paprika, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Whisk until smooth.

Add the chicken to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes.

Sear and finish in oven or stovetop

Remove chicken from refrigerator about 15 minutes before cooking to come closer to room temperature. Heat a large skillet (ovenproof if finishing in oven) over medium-high heat and add 1 tablespoon olive oil. Shake excess marinade off chicken and place pieces in skillet (do not overcrowd). Sear 3–4 minutes per side until golden-brown.

If skillet is ovenproof and you prefer, transfer to a 375°F (190°C) oven and roast 8–10 minutes until internal temperature reaches 165°F (74°C). Alternatively, reduce heat to medium-low, cover, and cook on stovetop 8–10 minutes until cooked through. Transfer cooked chicken to a plate and tent loosely with foil to rest.

Make pan sauce

Wipe out excess fat from the skillet leaving browned bits. Add 2 tablespoons butter over medium heat. When butter melts, add the chopped shallot and sauté 2–3 minutes until softened and translucent but not browned.

Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer 2–3 minutes until liquid reduces slightly.

Stir in 1/4 cup heavy cream, Dijon mustard, and honey. Cook 1–2 minutes until sauce is slightly thickened. Taste and adjust seasoning with salt and pepper. If sauce is too thin, simmer another minute; if too thick, add 1–2 tablespoons stock or water.

Return the rested chicken and any accumulated juices to the skillet, spoon sauce over the pieces to coat, and simmer together 1–2 minutes to warm through and meld flavors.

Remove from heat and finish with freshly chopped parsley and lemon zest. Spoon extra sauce over chicken before serving.

Serve the ESTAURAN Chicken over cooked rice or roasted potatoes with a side of mixed greens or steamed vegetables. Garnish with additional parsley and a lemon wedge if desired.

Leftovers keep covered in refrigerator up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or water to loosen the sauce.