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5 recipes improved by wine

By: Enrique Gili on June 14, 2014, 12:10 p.m.
Chicken Braised in White Wine and Mustard Sauce

Photo: Enrique Gili

4 of 7

Chicken Braised in White Wine and Mustard Sauce

Elevate frugal comfort food to new heights with a dish that's soul-satisfyingly good.

Prep time: 20 minutes

Total time: 1 hour

Yield: Feeds 4

Chicken Braised in White Wine and Mustard Sauce


  • 2 tbs. olive oil
  • 2.5 lbs. skin-on, bone-in chicken thighs, 6 pieces
  • 4 shallots, peeled cut crosswise
  • 4 garlic cloves, peeled and sliced
  • 1/2 cup dry white wine
  • 2 tbs. Dijon mustard
  • 1 tbs. fresh thyme, chopped fine
  • 1/4 teaspoon each Kosher salt and freshly ground black pepper
  • Fresh thyme to garnish, optional
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat olive oil in large skillet over medium high heat for 1 minute. Add chicken, brown on each side, about 10 minutes per side. Remove chicken and set aside. Sauté shallots and garlic cloves, until golden about 3 to 4 minutes. Add wine, mustard, thyme, salt and pepper bringing ingredients to boil. Return chicken to pan, cover with lid or aluminum foil, and place on center rack of oven. Bake for 40 minutes, or until juices run clear.
  3. Brown meat by removing from skillet, place on baking sheet under broiler for about 5 minutes. Place skillet on stove bring juices to a boil, stirring occasionally, reduce liquid by half. Plate chicken, spoon liquid over chicken.