Chicken Braised In Mustard And Wine

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.