French Mustard Chicken
Servings
4
servingsTotal time
1
hour25
minutesIngredients
4-6 bone-in chicken thighs
1 tbsp olive oil
1 tbsp butter
1/4 cup minced shallots
3 garlic cloves, sliced
1/2 cup white wine
2 bay leaves
2 cups chicken stock
1/2 cup heavy cream
2 tbsp dijon
1 tbsp whole-grain mustard
salt and pepper
parsley, for garnish
Directions
- Preheat your oven to 350°F.
- Heavily salt the chicken thighs on both sides. Heat a small amount of olive oil in a large pan over medium heat and place the thighs in the pan, skin-side down. Sear until golden brown and crispy on both sides (be patient; this should take about 20 minutes).
- Once the thighs are seared, remove them from the pan and set aside. Lower the heat to medium-low and add the butter. Once melted and bubbly, add the shallots and cook for about 3 minutes. Add the garlic and cook until fragrant.
- Pour in the wine and let it reduce for about 5 minutes. Then, add the bay leaves and chicken stock. Bring the mixture to a simmer and reduce for about 10 minutes.
- Add the heavy cream, then stir in the Dijon and whole-grain mustard—season with salt and pepper to taste. Simmer for 15 minutes, or until thickened. Taste and adjust the seasoning as needed.
- Add the chicken thighs back into the pan and transfer it to the oven. Bake at 350°F for 25 minutes.
- Garnish with fresh parsley and serve.