Chicken Braised in Mustard and White Wine
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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:
- 1hr 5mins
- 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
- 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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