This chicken in brandy cream sauce features golden-seared chicken thighs in a luscious brandy-shallot cream reduction infused with Dijon, thyme, and smoked paprika.
1 tablespoon olive oil
1/4 cup unsalted butter, divided
1 1/2 pounds skinless, boneless chicken thighs
salt and freshly ground black pepper to taste
1 teaspoon smoked paprika
1 shallot, minced
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon thyme leaves
1/4 cup plus 1 tablespoon brandy
1 cup beef bone broth
3/4 cup chicken bone broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
1 teaspoon cornstarch (optional, to thicken)
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
Add chicken thighs and sear until golden, no longer pink at the center, and juices run clear, 4 to 5 minutes per side. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a plate and keep warm.
Reduce heat to medium. Add 2 tablespoons butter to the pan. Stir in shallot and cook until softened, about 1 minute. Add garlic, Dijon mustard, and thyme; cook 30 seconds more, stirring constantly.
Carefully pour in the brandy and scrape up browned bits from the pan. Simmer until most of the alcohol is evaporated, 1 to 2 minutes.
Add beef bone broth, chicken bone broth, and Worcestershire sauce. Simmer until slightly reduced, 6 to 8 minutes. Whisk in heavy cream and remaining 1 tablespoon butter.
If you prefer a thicker sauce, whisk cornstarch with 1 tablespoon water to create a slurry, add to the skillet, and simmer 1 to 2 minutes more.
Taste and adjust with salt and pepper as needed. Return chicken and any juices to the skillet, spoon sauce over, and simmer gently for 2 to 3 minutes.
