My husband and I own a business in the beautiful Kennebecasis Valley. I love trying new recipes and cooking for other people. When eating out I enjoy everything from a good hamburger to a great Thai dish.
Angela Archer
From Saint John NB, CA
Member Since Jan, 2014
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Chinese 2
Recipe for Mustard and White Wine Braised Chicken

2 tbsp. olive oil

2 lb. chicken thighs and drumsticks

Kosher salt and freshly ground black pepper

4 shallots, halved lengthwise and thinly sliced

3 cloves garlic, thinly sliced

½ cup dry white wine

1 cup chicken stock

¼ cup whole grain mustard

1 tbsp. finely chopped thyme

2 tbsp. roughly chopped tarragon, for garnish

Preparation Method

1. Heat oven to 375°. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes. Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes. Add wine, stock, mustard, and thyme; bring to a boil. Return 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°.

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, 8¬-10 minutes. Spoon sauce over chicken; garnish with tarragon.

Recent Recipe Reviews

Jordan WexlerJordan Wexler : Feb 28, 2014 – This looks great Angela, I am going to cook it tonight - thanks for posting!

Mustard and White Wine Braised Chicken
Prepration Time: 00 hrs 15 mins
Cook Time: 00 hrs 45 mins
Serves: 4 Persons
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