mustard chicken thighs

A simple yet outstanding recipe for braised chicken thighs with shallots and Dijon mustard wine sauce. Cooked in one pot. Easily dairy-free. Adapted from New York Times Cooking

Dijon Chicken with Shallots and White Wine

bone-in, skin-on chicken thighs

all-purpose flour

salt

black pepper

unsalted butter oil

shallots,

dry vermouth

Dijon mustard

tarragon

cherry tomatoes, sliced

Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides.

Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside.

If pan is dry, add last tablespoon of butter. Lower heat to medium and sauté shallots, stirring occasionally, for 10-12 minutes, until softened and starting to caramelize. Pour in vermouth and scrape bottom of the pan with a wooden spoon, as the wine bubbles, to deglaze and release all the tasty browned bits into the sauce. Let the sauce heat up for 30 seconds, then turn off heat, stir in the mustard, add tarragon sprigs, then chicken and tomatoes, tucking the tomatoes between the pieces of chicken. Cover pan tightly and cook in the oven for 30 minutes.

Remove lid and cook for an additional 20 minutes, until the sauce has thickened and the chicken is cooked through and the skin is crisped and browned.* Serve hot.

I love your style, I use wine in most of my recipes this looks delicious must try soon. you're a good cook.
I'll be back.

Hi Lisa, I cooked this for a family gathering on Saturday night.  It came out great.  The chicken was tender and delicious.  I tripled this recipe and if I were to do it again, I would not triple the tomatoes and shallots.  I think they would be fine doubled.  Otherwise it was awesome!

I made this recipe this evening. It was super easy and so delicious!! Thanks for the hard work put into sharing this with us.

It’s a keeper!  I saw this in NYT last year. Chose to follow your version for the oven aspect and adding tomatoes before braising.  So rich and delicious.  And easy!  We served with sautéed zucchini &amp; baby Bella’s with a splash of wine &amp; creme fraiche.   Thank you for enhancing the original version!

I had some boneless chicken thighs that I needed to use up, so found this recipe!  Ultimately, it was WONDERFUL, but I should have checked my pantry better before I started, as I had to modify it due to shortages!  First, my local store didn't have fresh tarragon, so I had to use dry.  Second, that bottle of wine on the shelf that I thought was a light white ended up being a merlot (ARRRGH!) so I only had a cup in an open bottle in the fridge.  Sigh.  

Tomatoes and Dijon mustard did not appeal to my sensibilities, so I used mushrooms instead.  I added chicken stock as a replacement for the missing wine, and a table spoon of lemon.  Lots of cracked black pepper.

It was absolutely delicious!  5 thighs, 5 shallots, 8 oz mushrooms made exactly enough sauce (which was disappointing, because I could eat it up with a spoon!)  Served with roasted brussels sprouts/garlic cloves/balsamic glaze.  Fantastic!

Thanks for the inspiration!

I'm so pleased with this recipe.. My first time making it. So easy to follow,  thanks for the photos as I scrolled down.  Most of all its delicious!

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