Recipe Details
Ingredients
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1tablespoonoil
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1tablespoonbutter
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1poundskin-on, bone-in chicken thighs
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salt and ground black pepper to taste
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⅓cupDijon mustard
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1largeonion, sliced
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1cupwhite wine
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1cupchicken broth
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⅓cupheavy cream
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1largebay leaf
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5sprigsfresh thyme
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Warm oil and butter in a large, oven-proof casserole dish 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 of 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.
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Reduce heat to medium and add sliced onion to casserole dish. 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.
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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.
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Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories428 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 10g |
51% |
Cholesterol 100mg |
33% |
Sodium 919mg |
40% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 6g |
20% |
Total Sugars 3g |
|
Protein 21g |
42% |
Vitamin C 60mg |
66% |
Calcium 180mg |
14% |
Iron 8mg |
42% |
Potassium 460mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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