Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 4 – 6
Pan-seared golden and crispy chicken, braised in a Dijon mustard sauce in the oven with a touch of cream for that creamy textured sauce. This is simply an extraordinary dish that you will immediately love and enjoy very much.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tablespoon olive oil
2 pounds 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.
Step 3: Season both sides of the chicken with salt and pepper. Add to the hot pan and cook until golden but not cooked all the way through. To a plate, transfer the chicken.
Step 4: Add the shallots, garlic, and thyme leaves to the same pan. Cook for about 5 minutes over low heat, making sure not to get any colour on them.
Step 5: To the pan, stir in the wine, Dijon mustard, and chicken stock. Bring to a boil before adding the chicken back, then spoon the sauce over the pieces of chicken.
Step 6: Transfer the whole pan to the preheated oven and bake for about 45 minutes, uncovered.
Step 7: Remove from the oven and add light/single cream to the sauce. Baste the chicken in the sauce, and bake for another 10 minutes.
Step 8: Enjoy with rice, potatoes, or roasted vegetables.
Notes:
The sauce of this dish is not going to be very thick but if you prefer it thicker, you can add a tbsp flour in Step 4 before adding 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 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.
Step 3: Season both sides of the chicken with salt and pepper. Add to the hot pan and cook until golden but not cooked all the way through. To a plate, transfer the chicken.
Step 4: Add the shallots, garlic, and thyme leaves to the same pan. Cook for about 5 minutes over low heat, making sure not to get any colour on them.
Step 5: To the pan, stir in the wine, Dijon mustard, and chicken stock. Bring to a boil before adding the chicken back, then spoon the sauce over the pieces of chicken.
Step 6: Transfer the whole pan to the preheated oven and bake for about 45 minutes, uncovered.
Step 7: Remove from the oven and add light/single cream to the sauce. Baste the chicken in the sauce, and bake for another 10 minutes.
Step 8: Enjoy with rice, potatoes, or roasted vegetables.
Notes
The sauce of this dish is not going to be very thick but if you prefer it thicker, you can add a tbsp flour in Step 4 before adding the wine, mustard, and chicken stock.
