Mustard And White Wine Braised Chicken

1. 1

   1. Heat oven to 375. Heat oil in a 6 qt saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes. Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes. Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until the chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickets part of the thigh reads 165 degrees.

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   2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.

* Per serving · 4 servings · Values may vary.