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)
Instructions
- 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)
Instructions
- Preheat the oven to 350F/180C
- In a large oven proof frying pan or casserole dish (ie enameled cast iron) 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 temporarily to a plate/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.
- Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then add chicken back to the frying pan, spoon the sauce all over chicken pieces.
- 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).
- 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.
Notes
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.
If you don’t have an oven proof pan, you can use a 2 dishes, a frying pan and a roasting pan.
Nutrition
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