Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large, heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat.
4. Add chicken thighs to the pot, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 2-3 minutes.
5. Remove chicken from the pot and set aside.
6. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
7. Pour in white wine and chicken broth, and stir to combine.
8. Add Dijon mustard, honey, and thyme sprigs to the pot and stir to combine.
9. Return chicken thighs to the pot, skin-side up, and spoon some of the sauce over the top.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Bake for 45-50 minutes, or until chicken is cooked through and tender.
12. Remove from oven and let rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 9g
Protein: 32g
Sodium: 580mg
Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Dry white wine can be substituted with chicken or vegetable broth.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced mushrooms to the pot with the onions and garlic.
- Use different herbs, such as rosemary or sage, instead of thyme.
- Add chopped tomatoes or sun-dried tomatoes to the pot for a burst of flavor.
- Use boneless, skinless chicken thighs for a healthier option.
Tips and tricks:
- Make sure to brown the chicken thighs well before braising them in the oven. This will give them a nice crispy skin.
- Use a good quality white wine for the best flavor.
- If the sauce is too thin, remove the chicken from the pot and simmer the sauce on the stove until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the chicken thighs on a platter with the sauce spooned over the top. Garnish with fresh thyme or parsley.
Garnishes:
Fresh thyme or parsley
Pairings:
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Serve with a side of mashed potatoes or rice.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the chicken is not cooked through after the recommended cooking time, return it to the oven for an additional 10-15 minutes.
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braising is a cooking technique that has been used for centuries. It involves cooking meat in a liquid over low heat for a long period of time, resulting in tender and flavorful meat.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with notes of white wine and thyme.
Serving suggestions:
Serve with a glass of white wine or sparkling water with lemon.
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