⏱ Prep: 15 min · 🔥 Cook: 35 min · 🍽 Serves: 4 · 📊 Medium

Classic French braised chicken thighs in a rich, creamy mustard sauce with wine and herbs. Comfort food at its finest served over mashed potatoes.

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🥬 Ingredients

Main Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tablespoons neutral oil
• 1 medium shallot, thinly sliced
• 2 cloves garlic, minced
• 3 bay leaves
• 1.5 teaspoons salt

For the Sauce

• 240ml (1 cup) dry white wine
• 300ml (1.25 cups) chicken stock
• 180ml (3/4 cup) heavy cream
• 2 teaspoons Dijon mustard
• 2 teaspoons whole grain mustard
• 1/2 teaspoon white pepper
• 2 tablespoons plus extra for garnish fresh parsley, chopped

For Serving

• as needed mashed potatoes

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👨‍🍳 Instructions

1. Season chicken thighs on both sides with salt and pat the skin completely dry with paper towels to ensure crispy browning.
2. Heat neutral oil in a large, heavy-bottomed pan over medium heat. Brown chicken thighs skin-side down for 5-7 minutes until golden and crispy, then flip and brown the other side for 3-4 minutes. Remove chicken and place on a wire rack to rest.
3. Pour off most of the rendered fat from the pan, leaving about 1 tablespoon behind. Add sliced shallot and sauté over medium heat for 3-4 minutes until lightly browned and softened.
4. Add minced garlic to the pan and cook for 2 minutes more, stirring frequently to prevent burning.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer vigorously until the wine reduces by two-thirds, about 5-7 minutes.
6. Add chicken stock, bay leaves, Dijon mustard, remaining salt, and white pepper. Bring to a boil, then reduce heat and simmer until the liquid reduces by two-thirds, about 8-10 minutes.
7. Stir in the heavy cream and mix well to combine. Return the chicken thighs to the pan, spooning sauce over each piece. Cover and simmer gently for 20 minutes until chicken is cooked through and tender.
8. Remove the lid and transfer chicken to a serving platter. Stir whole grain mustard and chopped parsley into the sauce and cook for 1 minute to heat through. Remove bay leaves.
9. Serve the chicken over mashed potatoes, spooning the creamy mustard sauce generously over the top and garnishing with additional fresh parsley.

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💡 Tips & Variations

• Pat the chicken skin very dry before browning to achieve maximum crispiness - this is key to the dish's success.
• Don't rush the wine and stock reduction steps - proper reduction concentrates flavors and prevents a watery sauce.
• You can substitute the white wine with additional chicken stock plus 1 tablespoon white wine vinegar if preferred.

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram