Mustard & White Wine Braised Chicken
Prep Time: Approx. 1 hour (20 mins hands-on)
Meal Notes: This classsic French chicken dish pairs nicely with roasted broccoli or warm zucchini salad.
Ingredients:
2 Tablespoons oil
2 lb bone-in chicken thighs
Salt and pepper to taste
4 shallots, minced
3 garlic gloves, minced
1/2 cup dry white wine
1 cup chicken stock
1/4 cup whole grain mustard
1 Tablespoon fresh thyme, chopped
2 Tablespoons fresh tarragon, chopped
Directions
Heat oven: 375 degrees F
Brown the chicken: Heat oil in dutch oven or large saucepan. Season chicken with salt and pepper. Cook the chicken, flipping once, until frowned, about 10 minutes. Transfer chicken to a plate and set aside.
Make the sauce: Add shallots and garlic to pan with chicken fond. Cook, stirring occasionally, until golden, about 5 minutes. Add wine, stock, mustard, and thyme and bring to a boil.
Bake the chicken: Return chicken to the pan with any juices, cover with a lid and transfer to the oven. Bake until chicken is cooked through, 30-45 minutes.
Finish the sauce: Transfer chicken to as erving platter. Return pan to stove top and bring to a boil. Cook, stirring occasionally, until reduced by half. Spoon over chicken and garnish with tarragon.