Inspired by classic Steak Diane, we swap the beef for a crispy chicken thigh for a new take on the retro dish. Steak Diane rose to popularity in the mid-20th century when its signature pan sauce was made with a base of Worcestershire, mustard, shallots and cognac. In Manhattan restaurants, the cognac was often flambéed, making it a dramatic dish to cook tableside. Over the years more ingredients were added, including mushrooms, tomato paste and cream. We’ve included all of the above in our chicken version of the dish and the result is luxurious and decadent enough for special occasions yet perfect for a weeknight dinner.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 4 bone-in skin-on chicken thighs (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 12 ounces cremini mushrooms, thinly sliced
- 2 small shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/3 cup cognac or brandy
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 450 degrees F; line a baking sheet with foil.
- Heat the oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken on both sides with a good pinch of salt and several grinds of pepper. Once the oil is shimmering, add the chicken skin-side down and cook, undisturbed, until the skin is golden brown, crispy and starting to release from the skillet, 5 to 7 minutes. Transfer the chicken to the prepared baking sheet skin-side up (do not discard the drippings in the skillet). Roast the chicken until cooked through, 20 to 25 minutes.
- Return the skillet with the drippings to medium-high heat and melt the butter. Add the mushrooms, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the mushrooms release all their liquid and turn golden brown in spots, 6 to 8 minutes. Add the shallots and garlic and cook until just tender, 1 to 2 minutes. Stir in the tomato paste and cook until a deep brick red and starting to caramelize, about 1 minute.
- Turn off the heat, add the cognac and carefully light with a long match or click lighter. Return the skillet to medium heat, swirling it gently until the flames subside. Raise the heat to medium high and continue to cook until almost all of the cognac has evaporated, about 1 minute.
- Add the beef broth, cream, mustard and Worcestershire sauce, stir until smooth and bring to a simmer. Simmer until thickened and creamy, 5 to 6 minutes.
- Serve the crispy chicken thighs with the sauce drizzled over the top. Sprinkle with chopped parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 158 mg |
| Sodium | 952 mg |
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 158 mg |
| Sodium | 952 mg |