Pan Seared Chicken Thighs with Dijon and Herbs

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Marinate 6 chicken thighs in grainy Dijon mustard, a few chopped garlic cloves, a bit of worster sauce, s+p and whole herbs, sage, thyme, rosemary. Marinate for at least 2 hours and then sear in extra virgin olive oil and remove to a plate when browned on both sides.Toss in a 1/2 a chopped red onion, or whichever you have around, + a few cloves of smashed garlic, and sauté a bit in the leftover chicken fat, adding extra oil if needed. Pour a bit of chicken stock in the pan and stir- then the chicken back in with more stock to moisten. Lid on, cook until glistening and perfect (about 40 minutes) Serve with French Lentils and crusty bread with butter. Viognier went down a treat here….. xxx

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