Go Back
+ servings
pan of white wine and mustard braised chicken thighs

Chicken Braised in White Wine and Dijon Mustard

Tender chicken thighs braised in a sauce of white wine and dijon mustard.
Course Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 72kcal
Author Danielle Wolter


  • 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
  • cup whole grain mustard
  • ½ cup chicken stock
  • Salt & pepper to taste
  • 1 tbsp. duck fat


  • 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.


Calories: 72kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 133mg | Potassium: 94mg | Sugar: 1g | Vitamin C: 1.5mg | Calcium: 12mg | Iron: 0.3mg