Description
Tender chicken thighs simmered in a rich white wine and mustard sauce with fragrant shallots and cream, finished with fresh parsley.
Ingredients
Scale
- 1 tbsp olive oil
- 6 chicken thigh cutlets, skin on, trimmed
- 20g butter
- 4 large French shallots, peeled, finely chopped
- 3 garlic cloves, crushed
- 185ml (3/4 cup) white wine
- 375ml (1 1/2 cups) chicken stock
- 2 tbsp Dijon mustard
- 3 bay leaves
- 185ml (3/4 cup) cooking cream
- Chopped fresh continental parsley leaves, to serve
- Salt and pepper, to taste
- Fresh thyme sprigs, optional
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season chicken thighs with salt and pepper.
- Sear chicken, skin side down, until golden brown, about 5 minutes per side.
- Remove chicken and set aside.
- Add shallots to the skillet and cook until softened, about 2 minutes.
- Add garlic and cook for 30 seconds.
- Deglaze with white wine, scraping up browned bits.
- Add chicken stock and bay leaves, bring to a simmer.
- Return chicken to the skillet, reduce heat, and cover.
- Simmer for 25 minutes until chicken is cooked through.
- Stir in Dijon mustard and cooking cream.
- Cook for an additional 3 minutes until sauce thickens.
- Garnish with chopped fresh parsley and serve.
Notes
Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: French
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
Keywords: mustard,chicken,French cuisine,comfort food