Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 4 -6
A pretty sophisticated dish perfect not only for the whole family but for date nights. Juicy, succulent chicken smothered in wine and mustard with thyme and shallots. Simply delicious!
Ingredients
1 tablespoon olive oil
2 pounds of chicken legs and thighs
salt and pepper
2 shallots diced
2 garlic cloves
3-4 thyme sprigs
3 tablespoons Dijon mustard
½ c/125ml white wine
1 c/250ml chicken stock
½ c/125ml light cream/single cream 18% fat content
How to make Chicken in Wine and Mustard Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Heat a tbsp olive oil in a large frying pan. Once the oil is hot, add the chicken, season with salt and pepper on both sides, and cook until brown but not fully cooked. When done, transfer the browned chicken to a plate.
Step 3: Add the shallots, garlic, and thyme leaves in the same pan. Cook for about 5 minutes over low heat. Ensure that you don’t cook until they get some colour.
Step 4: Add the wine, dijon mustard, and chicken stock to the shallots mix. Stir to incorporate. Bring to a boil. Add the chicken back to the pan and cover with the sauce.
Step 5: Transfer the pan into the preheated oven. Cook for about 45 minutes, uncovered.
Step 6: Remove from the oven. Add a light or single cream to the sauce. Coat the chicken and cook in the oven for another 10 minutes.
Step 7: Enjoy with rice, potatoes, or roasted vegetables.
Note:
The sauce of this dish is not very thick. But if you want a thick sauce, just add a tbsp flour before you add the wine, mustard, and chicken stock.
Nutrition Facts:
Amount Per Serving: Calories 686 | Fat 52g 80% | Saturated Fat 16g 100% |Cholesterol 258mg 86% | Sodium 405mg 18% | Potassium 640mg 18% | Carbohydrates 7g 2% | Sugar 2g 2% | Protein 40g 80% | Vitamin A 530IU 11% | Vitamin C 2.6mg 3% | Calcium 59mg 6% | Iron 2.2mg 12%
Ingredients
- 1 tablespoon olive oil
- 2 pounds of chicken legs and thighs
- salt and pepper
- 2 shallots diced
- 2 garlic cloves
- 3-4 thyme sprigs
- 3 tablespoons Dijon mustard
- ½ c/125ml white wine
- 1 c/250ml chicken stock
- ½ c/125ml light cream/single cream 18% fat content
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Heat a tbsp olive oil in a large frying pan. Once the oil is hot, add the chicken, season with salt and pepper on both sides, and cook until brown but not fully cooked. When done, transfer the browned chicken to a plate.
Step 3: Add the shallots, garlic, and thyme leaves in the same pan. Cook for about 5 minutes over low heat. Ensure that you don’t cook until they get some colour.
Step 4: Add the wine, dijon mustard, and chicken stock to the shallots mix. Stir to incorporate. Bring to a boil. Add the chicken back to the pan and cover with the sauce.
Step 5: Transfer the pan into the preheated oven. Cook for about 45 minutes, uncovered.
Step 6: Remove from the oven. Add a light or single cream to the sauce. Coat the chicken and cook in the oven for another 10 minutes.
Step 7: Enjoy with rice, potatoes, or roasted vegetables.
Note:
The sauce of this dish is not very thick. But if you want a thick sauce, just add a tbsp flour before you add the wine, mustard, and chicken stock.
