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Ingredients
For 4 Serving(s)
braised-chicken-in-mustard-sauce
- 2 T canola or vegetable oil
- 4 chicken thighs
- 1 shallot, minced
- 1 1/2 c dry white wine
- 1 1/2 c chicken stock
- 3 whole garlic cloves, peeled
- 1 T Dijon mustard
- 1 T capers, rinsed
- 1 T unsalted butter
- salt and pepper to taste
Braised Chicken in Mustard Sauce Directions
- Heat oil in a heavy-bottomed pan over medium heat. Brown
chicken thighs on both sides. Remove chicken and drain all but 1 tablespoon of fat from pan. Sauté shallots on medium-low heat until translucent, but not browned. Add white wine, chicken stock and garlic cloves. Add chicken back to the pan and bring to a simmer. Cook covered until chicken is tender, about 30-45 minutes. Remove chicken from the pan again and bring liquid to a boil; reduce by 3⁄4. Once the liquid has thickened, add mustard and capers. Season with salt and black pepper. Add butter to enrich. Add chicken and warm through.