Cook the Issue 2010: Pan-Seared Chicken Thighs with Beer and Mustard Sauce

This recipe was really good-- my daughter loved the chicken plain and my husband and I enjoyed the tasty sauce.  I used tarragon instead of thyme because I had some left over from the Green Goddess Dip-- the tarragon was excellent and a pleasant change-- so many FC recipes seem to include thyme as the "default" herb but the anise notes of the tarragon were great with the mustardy sauce.  My mustard wasn't grainy, but it was tasty!  The chicken came out great too-- the skin was nicely crisped and it was perfectly cooked.  I had to cook it a bit longer than the recipe said, because my thighs (the chicken thighs!) were big.  Hooray for the thermometer.