Of all the dishes I've cooked over the years, this is one of my very favorites. It's so, so rich in flavor and yet ridiculously easy to make. It's definitely a go-to meal in my kitchen. 

The key is the slightly tangy mustard, wine, and broth sauce. In France, this dish would typically be made using Dijon mustard. I like to use a combination of Dijon and whole grain mustard for a slightly different taste and texture. 

Please, please try this recipe! I can guarantee you'll love it. 

Ingredients: 

3 Tbs. olive oil
2-3 lbs. bone-in chicken thighs and drumsticks
Kosher salt
Black pepper
3-4 cloves garlic, peeled and thinly sliced
3-4 shallots, peeled and thinly sliced
1 cup chicken broth
1/2 cup dry white wine
1/4 cup mustard (I like to use a combination of whole grain and Dijon) 
1 Tbs. minced fresh thyme


Method: 

Preheat your oven to 375 degrees F. 

Season the chicken pieces generously with salt and pepper. 


In a large, oven-proof skillet or braising pan, heat the olive oil over medium-high heat. 

Cook the chicken in the olive oil until nicely browned, turning once, about 10 minutes total. Depending on the size of your pan, you might have to do the chicken in batches, so as not to crowd the pieces. 

Transfer the cooked chicken to a platter. 


Add the garlic and shallots to the pan and cook, stirring, until wilted and golden, 2-3 minutes. Don't burn the garlic! 


Add the wine, stock, mustard and thyme to the pan and deglaze, scraping the bottom of the pan. Bring the sauce to a boil. 


Add the chicken back to the pan along with any juice from the platter. 


Cover the cooking pan with a lid and transfer to the preheated oven.

 
Braise the chicken in the oven until it is cooked through and the thickest part of a chicken thigh registers 165 F. when an instant-read thermometer is inserted. 


Transfer the chicken pieces to a serving platter. 


Place the pan with the sauce back onto the stove and bring to a boil. Cook, stirring occasionally, until the sauce is reduced by half, about 7-8 minutes. 


Drizzle the sauce over the chicken and serve. 

Photos by Ted Scheffler.