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
Equipment: Large, heavy-bottomed skillet or pot with a lid that can go from the stovetop to the oven.
The best white wine for cooking: Use a wine that’s dry and crisp such as Dry Vermouth, Pinot Grigio or Sauvignon Blanc. Avoid wines that are rich, sweet or oaky which can alter the flavor of your dish.
Make this diary free: Sauté the chicken in light olive oil (not extra virgin) instead of butter. Light olive oil has a higher smoke point than extra virgin olive oil and is better for high heat cooking.
For even crisper skin, at the very end of cooking turn the oven up high and broil for a minute or so, watching carefully to prevent burning.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: Mustard chicken thighs, braised chicken thighs, bone in chicken thighs recipe, one pot braised chicken