Modern Belgian Beer and Mustard Chicken

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Season and brown the chicken skin-side down in butter; reserve.

Ingredients quick view

4 bone-in, skin-on chicken thighs

1 tablespoon butter

1 shallot, chopped

1 cup Belgian blond ale

1 cup chicken stock

2 tablespoons Dijon or Belgian mustard

2 sprigs thyme

1 bay leaf

1/3 cup heavy cream

Salt and black pepper

A balanced Belgian blond ale avoids excessive bitterness.

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