MUSTARD-BRAISED CHICKEN THIGHS

Mustard-Braised Chicken Thighs image

A braised dish originally made with rabbit in Provence, given to me by my friend Katja. I've made it many times with chicken thighs, always to rave reviews! Serve with starch of your choice-we love boiled potatoes or even egg noodles.

Provided by Jacqui McCargar

Time 2h20m

Yield 6

Number Of Ingredients 10

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Ingredients

1 ½ pounds skin-on, bone-in chicken thighs
salt and ground black pepper to taste
1 tablespoon olive oil
2 large yellow onions, sliced and separated into rings
6 cloves garlic, chopped
3 (14 ounce) cans chopped tomatoes with juice
1 cup dry white wine
1 cup water
2 tablespoons grainy mustard
1 tablespoon chicken soup base (such as Better than Bouillon®)

Steps:

Season chicken thighs generously on both sides with salt and pepper.
Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.
Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 298.2 calories, Carbohydrate 16 g, Cholesterol 64.4 mg, Fat 14 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 3.5 g, Sodium 758.3 mg, Sugar 7.5 g