Deviled Chicken or Pork Chops

(based closely on a recipe from Mark Bittman’s The Best Recipes in the World)

8 chicken thighs, bone-in and skin on, 3 to 4 pounds total (or 4 pork chops, each 6 to 8 oz)

Salt and pepper to taste

1/4 c or more Dijon mustard

1/4 c olive oil

1 c water or stock

Chopped fresh parsley for garnish

Put a large skillet, preferably nonstick, over medium-high heat. It may take two skillets; you don’t want to crowd the meat. Sprinkle the chicken pieces with salt and pepper and smear them all over with the mustard.  Add the oil to the pan and, when it is hot, the chicken. Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 20 minutes or so. (About 10 minutes for chops.) Transfer the chicken to a plate and add the water or stock to the skillet.  Cook, stirring, until the water has incorporated any solids in the pan.  When there are only a couple of tablespoons of liquid left, spoon it over the chicken, garnish, and serve.