INGREDIENTS
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1 tablespoon olive oil
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2 pounds bone-in chicken thighs
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1/2 cup diced shallots (2 medium shallots)
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1/2 cup dry white wine
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1 cup low-sodium chicken broth
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2 tablespoons whole-grain Dijon mustard
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2 tablespoons Dijon mustard
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2 tablespoons heavy cream