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Chicken Braised in White Wine & Mustard

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6 servings
Total: Active:
0 Ratings 

Ingredients (7)

  • 1 cup of white wine, preferablysomething light & perfumed like a Sauvingnon Blanc or Friuli but use whatever you have around.
  • 3-5 Tbls. Dijon mustard
  • About 2-3 Tbls olive oil
  • 6 bone-in chicken thighs or 1 (whole) cut up chicken with giblets.
  • 2 yellow onions, peeled, cut in half through the root and sliced into thin half circles
  • Sea salt and freshly ground black pepper
  • Fresh Italian parsley, chopped, enough to garnish (about half a handful)
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Chicken Braised in White Wine & Mustard

This chicken dinner is for winners! Easy to put together and so tasty. The onions soak up the tangy sauce and chicken comes out moist and flavorful. We love spreading any leftover onions on buttered bread. Mmmm . . .
The chicken thighs are the easiest for me but I believe the original recipe called for a cut up chicken. In the springtime, this recipe is even better with fresh pastured chickens from the farm.
I got this recipe from Susan Herrmann Loomis’ book “On Rue Tatin”.

Instructions

  1. 1Preheat oven to 475 degrees F.
  2. 2In small bowl, whisk together wine and mustard and set aside. In a Dutch oven or an oven proof pan over medium high heat, brown chicken pieces on both sides until golden and crisp. The chicken does not need to be cooked through as it will finish cooking in the oven. Transfer chicken to a plate.
  3. 3Add onions to the pot and cook until tender and lightly browned. I add a pinch of salt at this point to help the onions cook through but it is not necessary. If using giblets from a whole chicken, throw those in now (whole or chopped, your choice.) When onions are softened, return chicken to the pot and season with salt and pepper to taste. Pour wine mixture over the chicken and onions. I usually add a couple splashes of white wine to keep things saucy.
  4. 4Put pot in the preheated oven, uncovered. Roasting time will depend on what you are using. Chicken thighs cook relatively quickly, about 30 minutes. A whole chicken will take longer, closer to 45 minutes or more. Either way, half way through cooking time, turn the chicken pieces so everything gets a nice dose of crisping heat. Add more wine if the pot is getting too dry.
  5. 5Once the chicken is cooked through (juices run clear when pierced with a small knife), transfer chicken and onions to a serving platter. The onions usually soak up the majority of the sauce but if it has not thickened to your liking and there is a good bit left in the pot, place it back on the stove and cook the sauce until it reaches a desired consistency. Pour remaining sauce over chicken.
  6. 6Sprinkle a healthy dose of chopped parsley over chicken and serve.
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