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Mustard and shallot chicken

White Wine and Dijon Mustard Chicken

  • Author: Krista
  • Yield: 4-6 1x
  • Category: Dinner

Scale

Ingredients

  • 6 boneless skinless chicken thighs (or breasts)
  • 2 shallots (pick the bigger ones) – diced
  • 2 cloves of garlic – chopped
  • 6 sprigs of fresh thyme – leaves removed from stems
  • 1/4 cup Dijon mustard
  • 1/2 cup dry white wine – I used Sauvignon Blanc
  • 1 cup chicken stock
  • salt and pepper to taste
  • olive oil

Instructions

Preheat the oven to 350F

  1. In a large, deep frying pan, heat a drizzle of olive oil. Season the chicken with salt and pepper and brown chicken until golden and crispy but not cooked completely. Remove and reserve on a plate.
  2. To the same pan add chopped shallots, garlic and thyme leaves and cook on low heat for about 5 minutes or until the shallot is translucent.
  3. Add wine, dijon mustard and chicken stock, whisk to combine and bring to a boil, then add the chicken back to the pan, spoon the sauce all over chicken pieces.
  4. Place in the pre-heated oven for 20 minutes or until the chicken reaches 165F. 
  5. Serve with pasta, rice, potatoes or fresh vegetable of your choice.

Keywords: chicken, dinner, shallot, mustard, white wine