- Preheat the oven to 400°F.
- Heat a large cast iron skillet, or heavy bottom skillet over medium heat, add the neutral oil.
- Trim any excess skin or fat off of the chicken thighs, then sprinkle each piece with kosher salt and freshly ground black pepper on both sides.
- Place the chicken skin side down into the heated pan, and cook for 5 minutes until the skin in crispy and golden.
- Flip the chicken, and cook on the second side for another 3 minutes. Remove the chicken from the pan, and place on a plate, set aside.
- Pour the chicken drippings out into a small bowl to cook, leaving about 2 teaspoons in the pan. Leave the brown bits on the bottom of the skillet.
- Add the chopped onion and garlic to the skillet, and cook over medium heat for 3-4 minutes until softened, scraping up all of the brown bits.
- Add the whole grain mustard, Dijon mustard, honey, and chicken stock to the pan. Stir or whisk it all together, and cook for 2-3 minutes on low.
- Add the Kerrygold Unsalted Butter to the pan, and whisk in until thoroughly combined.
- Add the chicken thighs back to the skillet, crispy skin side up. Add the halved small potatoes to the pan as well, in between the chicken thigh. Pour any drippings or juices from the plate where the chicken rested over the top of the chicken.
- Bake for 30-35 minutes until the potatoes are tender.
- Serve immediately with a leafy salad or blanched green beans or asparagus.
Recipe by Lions Bread.