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%
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.
