Creamy Dijon Roasted Chicken Thighs

🥘 Ingredients

• baking powder
  1 tsp
• black pepper
  ½ tsp
• cheddar cheese
  ¾ cup
• chicken stock concentrate
  1 tbsp
• chicken thighs
  2 lb
• corn
  1 c
• crème fraîche
  ½ cup
• dijon mustard
  1 tbsp
• fry seasoning
  1 tbsp
• green beans
  1 lb
• olive oil
  3 tbsp
• parsley
  1 small bunch
• salt
  1 tsp
• shallot
  1 medium
• sour cream
  ½ cup
• sugar
  2 tbsp
• tempura batter mix
  ½ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• muffin tin
• paper towel
• large bowl
• paper towel
• large pan
• baking sheet

1. 

   1

   sour cream green beans cheddar cheese fry seasoning chicken thighs baking powder crème fraîche chicken stock concentrate white wine vinegar tempura batter mix parsley dijon mustard shallot corn sugar olive oil salt black pepper

   sour cream: ½ cup, green beans: 1 lb, cheddar cheese: ¾ cup, fry seasoning: 1 tbsp, chicken thighs: 2 lb, baking powder: 1 tsp, crème fraîche: ½ cup, chicken stock concentrate: 1 tbsp, white wine vinegar: 1 tbsp, tempura batter mix: ½ cup, parsley: 1 small bunch, dijon mustard: 1 tbsp, shallot: 1 medium, corn: 1 c, sugar: 2 tbsp, olive oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust racks to middle and top positions and preheat oven to ⏱️ 350 degrees . Generously coat a muffin tin with nonstick cooking spray. Wash and dry produce. Drain corn, then pat dry with paper towel . Trim green beans if necessary. Halve, peel, and thinly slice shallot. Pick parsley leaves from stems; roughly chop leaves.
3. 

   3

   In a large bowl , whisk together sour cream, ⅓%cup water, and 1½%tbsp sugar until mostly smooth. Add tempura batter mix, 1%tsp baking powder, and ½%tsp salt; stir until mostly smooth. (Be sure to measure the baking powder—we sent more!) Stir in cheddar cheese and corn until evenly distributed. Divide batter equally among wells of prepared muffin tin (about 1½%tbsp batter per well). Set aside.
4. 

   4

   Pat chicken dry with paper towel . Season all over with fry seasoning, salt, and black pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned ⏱️ 2 minutes per side (it’ll finish cooking in the next step). Turn off heat; transfer to a plate. Reserve pan.
5. 

   5

   Toss green beans on a baking sheet with a drizzle of olive oil, salt, and black pepper. Nestle chicken among green beans and roast on top rack until green beans are tender and chicken is fully cooked ⏱️ 25 minutes .
6. 

   6

   Bake corn cakes on middle rack until set and edges are golden (or a toothpick inserted in the center of a cake comes out clean) ⏱️ 25 minutes . Let cool ⏱️ 5 minutes before removing from tin. TIP: Run a butter knife or spatula around the edges for easier release.
7. 

   7

   Once corn cakes have baked for ⏱️ 15 minutes , return pan used for chicken to medium heat. Add shallot and cook, stirring occasionally, until beginning to soften ⏱️ 2 minutes . TIP: If pan seems dry, add a drizzle of oil. Add ½%tsp sugar and stir to coat. Add white wine vinegar and cook, stirring, until mostly reduced ⏱️ 30 seconds . Stir in chicken stock concentrate, crème fraîche, and ⅓%cup water until smooth. Cook, stirring occasionally, until slightly thickened ⏱️ 1 minutes . Remove from heat and stir in dijon mustard and half the parsley. Taste and season with salt and black pepper.
8. 8

   Divide chicken, green beans, and corn cakes between plates. Top chicken with as much sauce as you like. Garnish with remaining parsley and serve.