Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact

Chicken in Wine and Mustard Sauce

by Rebecca April 8, 2021

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

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%

Chicken in Wine and Mustard Sauce

Rebecca 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… General Recipes Chicken in Wine and Mustard Sauce European Print This
Serves: 4-6 Prep Time: 10 mins Cooking Time: 55 mins 55 mins
Nutrition facts: 686 calories 52 fat
Rating: 5.0/5
( 1 voted )

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.

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    CROCK POT SMOTHERED PORK CHOPS

    March 21, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp