Mustard-Braised Chicken

• servings: 6 servings
• active time: 35 minutes
• total time: 1 hour 20 minutes

Ingredients

6 bone-in, skin-on chicken thighs

kosher salt and freshly ground black pepper, to taste

¾ cup all-purpose flour

4 tbsp olive oil

4 garlic cloves, peeled and smashed

6 medium shallots, thinly sliced

90 mL white wine

¾ cup | 180 mL chicken stock

¼ cup whole grain mustard

2 tbsp Dijon mustard

1 tbsp honey

¼ cup | 60 mL heavy cream

1 tbsp roughly chopped parsley, for serving

Directions

1. Heat the oven to 180°C / 350°F. Season the chicken all over with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it, coating it all over.

2. Heat the oil in a large skillet over medium-high. Working in batches, add the chicken and cook, turning occasionally, until browned all over, 4 to 5 minutes. Set the chicken aside on a large plate. Add the garlic and shallots and cook until the shallots are soft, 4 minutes.

3. Add the wine and cook until reduced by half, 2 minutes more. Stir in the chicken stock, mustards, and honey and add the chicken back to the skillet. Bring to a simmer, cover, and place in the oven.

4. Bake until the chicken is cooked through and a thermometer inserted into the thickest part of the thigh reads 75°C / 165°F, about 35 to 40 minutes.

5. Remove from the oven and transfer the chicken thighs to a serving platter. Place the skillet back on the stove and stir in the cream. Bring to a simmer and cook until thick, 3 minutes.

6. Drizzle the sauce over the chicken and sprinkle with the parsley. Serve immediately.

Nutrition

• Serving Size: 6 servings