MUSTARD CRUSTED CHICKEN
2 lbs boneless skinless chicken thighs
4 TBS Dijon Mustard
4 TBS Extra Virgin Olive Oil
Kosher Salt & Cracked Pepper
1 onion, thinly sliced
6 cloves of garlic, minced
8 dried figs, halved (Black Mission variety are nice or substitute fresh figs if you can find them)
8 dried plums, halved
2+ cups Marsala wine
3 TBS Gorgonzola Cheese
Preheat your oven to 375*.
Pound the chicken thighs until they have reached an even 1/4" thickness. CHEF TIP: Completely wrap plastic wrap all around a dishwasher safe plastic cutting board. This helps keep the wrap from budging as you work your way through multiple thighs. Lay the chicken thighs one at a time on the plastic wrapped board and cover completely with an additional piece of plastic wrap. Pound with the flat side of your heavy meat pounder. Carefully peel back the top layer of plastic wrap like a page in a book and lay down your next thigh.
Toss the pounded chicken thighs in a light sprinkling of salt and pepper on both sides.
In a large mixing bowl, vigorously whisk together the dijon mustard and extra virgin olive oil until it is a creamy, velvety texture.
Add the thighs to the mustard mixture and toss to completely smother in all the nooks and crannies of the meat.
On your stove top, heat a heavy bottom oven safe pan (I like to use cast iron) on medium high. Add 2 TBS of olive oil and sear chicken thighs about 4 minutes per side or until a beautiful amber crust is visible on each side before flipping. Sear in batches if necessary so as not to crowd the pan. Even contact of the chicken with the pan surface is necessary to create delicious texture.
Once you have flipped the chicken to the second side, add onion and garlic. Cook for 3 minutes. Add the prunes and figs along with the Marsala wine.
Remove pan from the stove top and place uncovered in the oven for about 15 minutes.
Serve hot, topped with crumbled gorgonzola cheese and your favorite side. Israeli Couscous is delicious as are carrots and potatoes with this dish along with arugula salad.