S_call Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Place 1/2 cup flour on a shallow plate. Lightly dredge each thigh in the flour, shaking off excess. This will help brown the chicken and thicken the sauce.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter is foaming and oil is shimmering, add the chicken thighs in a single layer (work in two batches if needed). Cook until golden brown and cooked through, about 4–5 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil.

Reduce heat to medium. If the pan is dry, add a splash (about 1 tbs) of olive oil. Add 1/2 cup thinly sliced yellow onion and sauté until softened and translucent, about 3–4 minutes.

Add 2 minced garlic cloves and sauté for 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in 1/4 cup dry white wine (or substitute 1/4 cup chicken broth). Use a wooden spoon to scrape up browned bits from the bottom of the pan (fond). Cook until the wine reduces by about half, about 1–2 minutes.

Stir in 1 cup low-sodium chicken broth and 1 tsp Dijon mustard, whisking to incorporate any remaining flour from the pan and to loosen browned bits. Bring the mixture to a gentle simmer.

Return the browned chicken thighs and any accumulated juices to the skillet, nestling them into the simmering liquid. Simmer gently for 4–5 minutes to allow flavors to meld and to finish cooking the chicken if needed.

Remove the chicken to a plate again. Stir 1/2 cup heavy cream and 1 tbsp fresh lemon juice into the sauce. Simmer the sauce over medium-low heat until slightly thickened, about 2–3 minutes.

Stir in 1 tbsp drained capers and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed.

Return the chicken to the skillet and spoon the sauce over each piece to warm through, about 1–2 minutes.

Divide cooked rice or mashed potatoes among plates (about 1/2 cup per serving if serving 4). Place chicken on top and spoon generous amounts of the creamy mustard-caper sauce over the chicken.

Garnish with additional chopped parsley if desired and serve with steamed green beans or a simple salad on the side.