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Pan-Seared Chicken Thighs With Beer And Grainy Mustard Sauce

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Pan-Seared Chicken Thighs With Beer And Grainy Mustard Sauce

Ingredients

  • 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
  • kosher 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
  • 1-1/2 tbs. pure maple syrup
  • 1/2 tsp. chopped fresh thyme; more for garnish
  • 1 tbs. whole-grain mustard
  • 1 oz. (2 tbs.) unsalted butter
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