Chicken Braised in Mustard and White Wine

Name: Chicken Braised in Mustard and White Wine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 lbs chicken thighs; kosher salt & freshly ground black pepper; 4 shallots, halved lengthwise and thinly sliced; 3 garlic cloves, thinly sliced; 1/2 cup dry white wine (a sauvignon blanc is good); 1 cup chicken or 1 cup vegetable stock; 4 tablespoons dijon-style mustard; 1 tablespoon finely chopped fresh thyme; 2 tablespoons roughly chopped fresh tarragon, for garnish

Submitted by zeldaz51

"Adapted from a Saveur recipe based on a classic but simple French dish. Winter comfort food; serve with something that will soak up the delicious sauce, either rice or crusty bread."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons olive oil
2 lbs chicken thighs
kosher salt & freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 garlic cloves, thinly sliced
¹⁄₂ cup dry white wine (a sauvignon blanc is good)
1 cup chicken or 1 cup vegetable stock
4 tablespoons dijon-style mustard
1 tablespoon finely chopped fresh thyme
2 tablespoons roughly chopped fresh tarragon, for garnish

directions

1. Heat oven to 375°. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown both sides of chicken, flipping once, about 10 minutes; cook in batches to avoid crowding the pan or it will not brown well. Transfer chicken to a plate and set aside. Add the shallots and garlic to pan, cook, stirring occasionally, until shallots are golden, 3-5 minutes. Add the wine, stock, mustard, and thyme, and bring to a boil. Return the chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°. Alternatively, you can cook it on the stovetop over a very low heat (a bare simmer).
2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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