Irish Rover Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 8 small bone-in skin-on chicken thighs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cracked black pepper
• 2 teaspoons vegetable oil
• 2 medium shallots, minced
• 1 1/2 teaspoons all-purpose flour
• 1 cup guinness stout
• 1/2 cup lower-salt chicken broth
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon chopped fresh thyme
• 1 tablespoon mustard
• 2 tablespoons unsalted butter

Recipe

• 1 trim the excess fat from chicken.
• 2 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.
• 3 heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. swirl to coat the pan bottom. arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. turn the thighs and transfer the skillet and splatter screen, if using, to the oven. roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°f, 5 to 8 minutes. transfer to a plate.
• 4 pour off all but 1 tbs. fat from the skillet. add the shallots and sauté over medium heat until softened, about 2 minutes. stir in the flour until combined. stir in the beer, chicken broth, maple syrup, and thyme. increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. simmer vigorously until reduced to about 1 cup, about 3 minutes. remove from the heat and whisk in the mustard, then the butter. season the sauce to taste with salt and pepper.
• 5 to serve, dip each chicken thigh in the sauce and turn to coat. arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. serve immediately.