Introducing a dish that embodies elegance and exquisite flavor: White Wine Braised Mustard Chicken. This culinary masterpiece combines succulent chicken, the subtle sweetness of white wine, and the bold kick of whole-grain mustard in a harmonious marriage of tastes. As the chicken simmers in this luscious concoction, it transforms into a tender, flavorful delight that’s bound to impress even the most discerning palates. Get ready to embark on a culinary journey that strikes the perfect balance between sophistication and comfort. White Wine Braised Mustard Chicken is about to become the star of your dining table!
INGREDIENTS FOR WHITE WINE BRAISED MUSTARD CHICKEN:
- Olive Oil
- Chicken
- Onion
- Garlic
- Dry White Wine
- Chicken Stock
- Whole Grain Mustard
- Thyme
- Tarragon
- Salt
- Pepper
HOW DO YOU PREPARE the BRAISED MUSTARD CHICKEN?
Preheat oven to 375 degrees F. To a large Dutch oven set to medium-high heat add the oil. Season the chicken with salt and pepper.
When the oil is hot fry the chicken in batches, turning once until golden brown on all sides. About 10 minutes per batch. Do not cook the chicken all the way through only brown it on the outside. Transfer the chicken to a plate and set it aside.
To the empty Dutch oven add the onions and garlic stirring occasionally for about 3-5 minutes. Pour in the wine and cook for one minute more. Add the stock, mustard, and thyme.
When the liquid begins to boil add the chicken back to the pot and cover. Transfer the pot to the oven.
Bake until the chicken is cooked through for about 35-45 minutes.
WHAT TO SERVE WITH WHITE WINE-BRAISED MUSTARD CHICKEN?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the White Wine-Braised Mustard Chicken really shines! One of my favorite things to serve with this is mashed potatoes! We have a great recipe for Chantilly Mashed Potatoes. If you want to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. Other options are these easy Honey Garlic Glazed Roasted Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
HOW TO STORE, REHEAT, AND FREEZE LEFTOVERS?
Store:
White Wine Braised Mustard Chicken can be stored in an airtight container in the fridge for four to five days.
Freeze:
Let it cool completely, then seal the chicken and sauce in a freezer bag or airtight container for up to 3 months. When ready to eat, place in the fridge overnight to thaw before reheating.
Reheat:
The best way to reheat the chicken is in the oven. Simply preheat the oven to 350 F and place the chicken in a baking dish covered with foil. Then, reheat it for 20 to 25 minutes until it reaches 165 F. Use an instant-read thermometer to ensure it has reached the appropriate temperature.
White Wine Braised Mustard Chicken
Equipment
- Large Dutch Oven
Ingredients
- 2 Tbsp Olive Oil
- 2 Pounds Chicken (thighs and drumsticks)
- 1 Med Onion (finely chopped)
- 4 Cloves Garlic (minced)
- 1/2 Cup Dry White Wine
- 1 Cup Chicken Stock
- 1/4 Cup Whole Grain Mustard
- 1 Tsp Dried Thyme
- 2 Tbsp Tarragon Coarsely Chopped
Instructions
- Preheat oven to 375 degrees F.
- To a large Dutch oven set to medium-high heat add the oil.
- Season the chicken with salt and pepper.
- When the oil is hot fry the chicken in batches, turning once until golden brown on all sides. About 10 minutes per batch. Do not cook the chicken all the way through only brown it on the outside. Transfer the chicken to a plate and set it aside.
- To the empty Dutch oven add the onions and garlic stirring occasionally for about 3-5 minutes. Pour in the wine and cook for one minute more. Add the stock, mustard, and thyme.
- When the liquid begins to boil add the chicken back to the pot and cover. Transfer the pot to the oven, and bake until the chicken is cooked through for about 35-45 minutes.
