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Possibly the best chicken recipe ever, this chicken braised in white wine and Dijon mustard is first browned to keep in all the juices, then braised in a sauce of white wine and grainy Dijon mustard. And all in less than an hour to the table!
Normally when I think of braising, I think of slow cooking for many hours until the fibers are broken down and deliciously tender.
Because this recipe uses chicken thighs, our meat is already juicy and tender, so we don't need to slow cook for hours on end.
We do a quick brown on the chicken, and then finish it in the oven with the most amazing mustard wine sauce.
This creamy French Dijon chicken is perfect for that weeknight dinner when you don't have a lot of time. And these Instant Pot Beets are the perfect accompaniment with the mustardy sauce.
The skillet Dijon chicken takes less than an hour from start to finish, and that includes 30 minutes of in-oven cook time when you can take care of other household chores.
Or watch Netflix.
You guys know how much I LOVE to watch Netflix.
And this wine and mustard braised chicken comes out SO DAMN GOOD.
Plus, you guys are going to love how easy this is with less than 10 ingredients, kinda like this Instant Pot Lemon Chicken!
Ingredients
I will always recommend using fresh chicken stock if you have any made (learn how to make it here).
However, I understand that you may not always have access to fresh. I use it so often I am out ALL THE TIME.
In a pinch, I keep a jar of this Better Than Bouillon chicken base
which is pretty darn tasty. You can find it at your local grocery store, or buy it on Amazon through this link (this is an affiliate link - I earn a small commission if you buy through this link):
I also prefer to use a good whole grain dijon mustard as I find it has a better texture for braising. I really like this one from Maille
(this is an affiliate link - I earn a small commission if you buy through this link):
And lastly, that duck fat. If you guys have been reading my recipes for any period of time, you'll know I've been having a love affair with duck fat for quite some time.
It add the most amazing richness to your dish - including these white wine & mustard braised chicken thighs. I use this Rougie duck fat
from Amazon (this is an affiliate link - I earn a small commission if you buy through this link):
The rest of the ingredients are pretty self explanatory. I don't drink, so I use the cheapest white wine I can find since I'm only using it for cooking. I DO NOT recommend using cooking wine as it has a lot of added sugar and won't provide the same flavor as regular wine.
Step By Step Instructions
First, preheat the oven to 375F degrees.
Season the chicken with salt and pepper (about 1 teaspoon of each). Heat the duck fat in a cast iron skillet over medium high heat.
Add the chicken and brown, about 3-5 minutes per side.
Remove chicken from the skillet and set aside. Turn the heat down to medium.
Add the shallots, garlic and thyme to the skillet and cook 1-2 minutes, until they just start to brown.
Add the wine to deglaze the pan and simmer for 2 minutes.
Add the broth and mustard and bring to a boil. Cook for 2-4 minutes, remove from heat, and add the chicken thighs.
Place skillet directly in the oven and cook for 30 minutes.
The sauce should be reduced when the chicken is cooked.
These chicken thighs with white wine mustard sauce are just absolutely AH-MA-ZING.
If you guys are looking for some other easy chicken recipes, check these out:
Vietnamese Style Crispy Baked Chicken Thighs
Roasted Miso Butter Chicken Thighs
Crispy Salt & Pepper Chicken Thighs
Yakitori Chicken Thighs
Chicken Katsu Curry
Did you make this chicken braised in white wine and Dijon mustard? Leave a comment below and let me know how it turned out!
Chicken Braised in White Wine and Dijon Mustard
Ingredients
- 1 to 1 ½ lbs. chicken thighs bone-in and skin on
- 2 shallots sliced
- 2 garlic cloves chopped
- 1-2 sprigs fresh thyme
- ¼ cup white wine
- ⅛ cup whole grain mustard
- ½ cup chicken stock
- Salt & pepper to taste
- 1 tbsp. duck fat
Instructions
- Preheat the oven to 375 degrees.
- Heat the duck fat in a cast iron skillet over medium high heat.
- Season the chicken thighs with salt and pepper.
- Add the thighs to the skillet and brown on both sides, about 3-5 minutes each side.
- Remove the chicken from the skillet and set aside. Lower heat to medium and add the garlic, shallots and thyme.
- Cook 1-2 minutes, or until lightly browned.
- Add white wine to deglaze and cook for 2 minutes.
- Add the broth and mustard and bring to a boil. Cook for 2-4 minutes.
- Remove from heat, add the chicken thighs, and place skillet directly in the oven. Cook for 30 minutes.
Nutrition
