Adapted from a Saveur recipe based on a classic but simple French dish. Winter comfort food; serve with something that will soak up the delicious sauce, either rice or crusty bread.
Ingredients: [‘olive oil’, ‘chicken thighs’, ‘salt %26 freshly ground black pepper’, ‘shallots’, ‘garlic cloves’, ‘dry white wine’, ‘chicken’, ‘dijon-style mustard’, ‘fresh thyme’, ‘fresh tarragon’]
Quantity of Ingredients: [“2 tablespoons olive oil”,”2 lbs chicken thighs”,” kosher salt u0026 freshly ground black pepper”,”4 shallots, halved lengthwise and thinly sliced “,”3 garlic cloves, thinly sliced “,”1/2 cup dry white wine (a sauvignon blanc is good)”,”1 cup chicken or 1 cup vegetable stock”,”4 tablespoons dijon-style mustard”,”1 tablespoon finely chopped fresh thyme”,”2 tablespoons roughly chopped fresh tarragon, for garnish “]
Number of Servings: 4
Steps: [‘1. Heat oven to 375°. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown both sides of chicken, flipping once, about 10 minutes; cook in batches to avoid crowding the pan or it will not brown well. Transfer chicken to a plate and set aside. Add the shallots and garlic to pan, cook, stirring occasionally, until shallots are golden, 3-5 minutes. Add the wine, stock, mustard, and thyme, and bring to a boil. Return the chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°. Alternatively, you can cook it on the stovetop over a very low heat (a bare simmer).’, ‘2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8xad-10 minutes. Spoon sauce over chicken; garnish with tarragon.’]