Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Ingredients

• ½ cup lower-salt chicken broth
• 2 medium shallots, minced
• Kosher salt and freshly ground black pepper
• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• 1 oz. (2 Tbs.) unsalted butter
• 1 Tbs. whole-grain mustard
• ½ tsp. chopped fresh thyme; more for garnish
• + 4 more ingredients
• • 2 tsp. vegetable oil
  • 1 cup amber lager, such as Dos Equis Ambar
  • 1-½ tsp. all-purpose flour
  • 1-½ Tbs. pure maple syrup

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper. Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the p...

View full recipe at Fine Cooking