Mustard chicken with potatoes

Ingredients

• 1 1/2 lb baby potatoes
• 8 boneless, skinless chicken thighs (about 2 lb)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 shallots, finely chopped
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley
• Salt and black pepper

Steps

1. Boil the potatoes in salted water for 15 to 18 minutes, until tender. Drain.
2. Season the chicken with salt and pepper. Wash your hands.
3. Heat the oil and butter in a large skillet over medium-high heat. Brown the chicken for 4 minutes per side. Move it to a plate.
4. Lower the heat to medium and cook the shallots for 2 minutes, until soft.
5. Pour in the wine and simmer for 2 minutes, scraping up the browned bits. Stir in the broth and both mustards.
6. Return the chicken, cover and simmer for 8 to 10 minutes, until cooked through (165 °F inside).
7. Stir in the cream and simmer for 2 minutes, until it coats a spoon. Sprinkle with parsley and serve with the potatoes.