A simple, but delicious recipe featuring tender chicken thighs braised in a white wine and Dijon mustard sauce.
Prep Time: 5 mins • Cook Time: 45 mins • Makes: 6 servings
INGREDIENTS
- 6 bone-in chicken thighs
- olive oil
- 3 garlic cloves, smashed
- 1/2 cup dry white white
- 1/2 cup chicken stock
- 2 tablespoons whole-grain Dijon mustard
- 1 shallot, finely chopped
- 1 lemon, thinly sliced
- 2-3 fresh thyme sprigs
- salt and pepper, to taste
DIRECTIONS
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-proof skillet over medium-high heat.
- Season the chicken thighs with salt and pepper and add to the skillet. Brown the thighs on both sides, about 3-5 minutes per side. Remove the chicken from the skillet; set aside.
- Lower heat to medium and add the garlic, shallot, and thyme. Cook 1-2 minutes, or until lightly browned and fragrant.
- Add white wine and cook for 2 minutes to deglaze the pan.
- Add the broth, mustard, and lemon slices and bring to a boil. Cook for 2-4 minutes.
- Remove from heat, add the chicken thighs, and place the skillet directly in the oven. Cook for 30 minutes, basting a few times throughout.
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