Chicken Braised in Mustard and White Wine

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.

• Ready In: 1 hr 5 mins
• 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. 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. 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.