Your next guests will love this delicious braised chicken in mustard and wine sauce. It’s an impressive, flavorful and easy-to-prepare dish, which makes it a repeat recipe in my repertoire! The inspiration for this dish is from Patricia Wells, who has a recipe in her Bistro Cooking cookbook for rabbit with Dijon mustard and white wine. But I’ve adapted the recipe, using the more versatile (and more accepted) chicken pieces and honey mustard, along with a few fresh herbs. The resulting recipe is a stand-out, and is just perfect paired with buttered noodles to catch all the delicious sauce!
The following recipe serves 4 people as a main course.
8 bone-in, skin-on chicken pieces (2 thighs, 2 legs, 2 breasts cut in half through the bone)
salt & pepper
1 cup rich, brown honey mustard (I prefer the Honeycup brand, but any will do)
3 Tbsp olive or peanut oil
3 Tbsp butter, divided
2 cups chopped onions
1 bottle of dry white wine
1 Tbsp flour
4 sprigs of fresh thyme
2 bay leaves
1/4 cup fresh parsley, finely chopped
Pat the chicken pieces dry on all sides, and season generously with salt and pepper. Heat the olive oil in a large dutch oven or pot over medium heat. Brush the chicken pieces on one side with half (or just what’s needed) of the honey mustard. When the oil is hot, add the chicken pieces, mustard side down, and cook until nicely browned, about 7-8 minutes. Spread the remaining (or what’s needed) of the honey mustard on the top, un-browned side of the chicken pieces, then turn over to brown the other side for another 7-8 minutes. Do this in more than one batch if your pan isn’t large enough for all of them, and remove the browned pieces to a cookie sheet.
Once you’ve browned all the chicken pieces, deglaze the pan with several tablespoons of the white wine, scraping the browned bits from the bottom of the pan. Add 1 Tbsp of the butter, and when melted, add the onions. Cook 4-5 minutes until translucent. Sprinkle the flour over the onions, stirring to coat completely. Cook for one minute back on the heat. Add the remaining wine, the thyme and the bay leaves. Bring to a simmer, then add all the chicken pieces. Cover, reduce heat to low and simmer gently for 40 minutes.
Transfer the chicken to a platter or individual plates, placing on top of buttered noodles if desired. Add the remaining 2 Tbsp butter to the sauce in the pan and stir. Raise the heat to medium and reduce the sauce for 2 minutes if needed to thicken slightly. Taste for seasoning, and spoon over the chicken, then sprinkle with parsley. And you have delicious braised chicken in mustard and wine sauce!