Mustard and White Wine Braised Chicken

Mustard and White Wine Braised Chicken

By Terry Donley Published: March 27, 2018

  • Yield: 4-6 Servings
  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 1 hr 30 mins



  1. Heat oven to 375 degrees.
  2. Heat oil in a 6 quart saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once until browned, about 10 minutes.
  3. Transfer chicken to a plate, set aside.
  4. Add shallot and garlic to the pan, cook, stirring occasionally, until golden, about 3-5 minutes.
  5. Add wine, stock, mustard and thyme, bring to a boil, return chicken to pan with any juices, cover with a lid and transfer to the oven.
  6. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.
  7. Transfer chicken to a serving platter and keep warm. Return saucepan to stove, bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes.
  8. Spoon sauce over chicken and garnish with tarragon.