INGREDIENTS
4
skin on (bone-in chicken thighs)
Salt and pepper
1 tbsp
vegetable oil
1
medium shallot (chopped)
2 tsp
fresh rosemary (finely chopped)
1
large garlic clove (grated)
1 tbsp
flour
1/2 cup
dry white wine that is not too sweet
1 tsp
salt
1/4 tsp
freshly ground black pepper
1 cup
chicken stock (*see note)
2 tbsp
Dijon mustard
1 tbsp
fresh parsley (chopped, for garnish)