Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes
Servings: 4 -6 (Adapted from chef Julia Frey’s classic recipe)
- 1 tbsp olive oil
- 2 lbs chicken thighs ((bone in or boneless skinless)
- salt and pepper
- 2 shallots sliced
- 2 garlic cloves, minced
- 3-4 thyme sprigs
- 3 tbsp dijon mustard
- 1/2 cup/125ml white wine
- 1 cup/250ml chicken stock
- 1/2 cup/125ml 1/2 and 1/2 (Optional)
- Preheat the oven to 350F/180C
- In a large frying pan heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove to a baking/roasting dish and set aside.
- To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any color on them.
- Put in the oven uncovered and cook for approximately 45 minutes for bone in thighs or until almost done. (Reduce the time to approximately 25-30 minutes if using boneless skinless chicken).
- Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then pour over the chicken to the baking/roasting dish, spoon the sauce all over chicken pieces.
- Take out of the oven add 1/2 and 1/2 to the sauce. This is an optional step if you prefer a richer, creamier sauce. I prefer to forgo the cream and the extra calories but I like to splurge if we are having guests. Once again baste the chicken in the sauce, put back in the oven and cook for 5-10 minutes longer.
- Serve with rice, potatoes or roasted vegetables.
The sauce is not thick as classic French sauces never are. However, if you like your sauces thicker, add 1 tbsp of flour in step 3 right before you add wine, mustard and chicken stock.
Calories: 586kcal | Carbohydrates: 7g | Protein: 40g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 258mg | Sodium: 405mg | Potassium: 640mg | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 2.6mg | Calcium: 59mg | Iron: 2.2mg