This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.

Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.

  • Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.

  • Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.

  • Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

Nutrition Facts

428 calories; protein 20.8g; carbohydrates 18.9g; fat 25.6g; cholesterol 100.2mg; sodium 919.4mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
06/29/2019
Super tasty. Had just enough for leftovers (which I usually dislike) and it was just as yummy. Read More
(1)

Most helpful critical review

Rating: 2 stars
08/09/2019
Too much work to make this dish and it didn't come out as I expected it would. Oil, butter and heavy cream are not healthy ingredients. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/29/2019
Super tasty. Had just enough for leftovers (which I usually dislike) and it was just as yummy. Read More
(1)
Rating: 5 stars
05/31/2020
This recipe is very good. I would however change the procedure to prevent overbrowning of the mustard. I do not like to risk burning my good quality Dijon mustard. I would rather brown the thighs but put the mustard AFTER they are browned. The other option is to lower the temperature to brown them but that defeats the purpose or searing them. As of everything else it is fine I do however it might end with too much sauce. Depending on the side it might be OK especially if served with pasta. I served it with Carrot Rice from this site which I made without using the pureed toasted peanuts. Both mild flavors blended well. This will absolutely be in my regular recipes it has all the potential for a nice dinner! Read More
(1)
Rating: 5 stars
06/30/2019
My hubby loved it. I couldn t get the sauce to thicken up so I added a couple TBLSP of flower. Read More
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Rating: 5 stars
09/03/2020
Delicious! The chicken was perfect. Kids and hubby gobbled this up! Followed recipe exactly. Read More
Rating: 5 stars
09/04/2020
Delicious. Next time I will let the sauce thicken more before putting in oven. Husband loved it! Made it exactly as written except I didn’t have fresh thyme. Used a pinch of dried instead. Read More
Rating: 4 stars
06/25/2019
Added carrots and peas I think the frozen peas slightly diluted the sauce. Quality of Dijon used is integral to this dish. I ll make it again Read More
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Rating: 5 stars
06/28/2019
There wasn t enough for seconds and everyone wanted seconds! It was deeelish! Read More
Rating: 2 stars
08/09/2019
Too much work to make this dish and it didn't come out as I expected it would. Oil, butter and heavy cream are not healthy ingredients. Read More