This easy and delicious white whine and mustard braised chicken is the perfect turkey alternative for Christmas dinner. The recipe can easily be doubled to accommodate more people, and since the meat is all made in one pot it saves you time and dishes to wash when you clean up.
Regular Dijon mustard will work just fine, and if you don’t have fresh herbs on hand, dried will do as well. Serve with green beans, mashed potatoes or rice, and a salad for a lighter holiday dinner option.
- 2 tbsp. olive oil
- 2 lb. chicken thighs and drumsticks
- Salt and freshly ground black pepper
- 4 shallots, halved lengthwise and thinly sliced
- 3 cloves garlic, minced or thinly sliced
- ½ cup dry white wine
- 1 cup chicken stock
- ¼ cup whole grain mustard
- 1 tbsp. thyme, finely chopped
- 2 tbsp. tarragon, roughly chopped for garnish
- Pre-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 and set aside.
- Add shallots and garlic to pan. Cook, stirring occasionally, until golden (3-5 minutes).
- Add wine, stock, mustard, and thyme, and 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°.
- Transfer chicken to a serving platter and keep warm. Return saucepan to stove and bring to a boil. Cook, stirring occasionally, until reduced by half (8-10 minutes). Spoon sauce over chicken and garnish with tarragon.
Recipe Source: www.saveur.com
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