Description
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they’ve had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 pound skin-on, bone-in chicken thighs
- salt and ground black pepper to taste
- ⅓ cup Dijon mustard
- 1 large onion, sliced
- 1 cup white wine
- 1 cup chicken broth
- ⅓ cup heavy cream
- 1 large bay leaf
- 5 sprigs fresh thyme
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large
- ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot
- skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden
- 3 to 4 minutes
- and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear
- 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil
- about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol
- 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear
- about 40 minutes.
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Servings: 4