Chicken Braised In Mustard And White Wine

• 2 tablespoons olive oil
• 2 lbs chicken thighs
• kosher salt & freshly ground black pepper
• 4 shallots, halved lengthwise and thinly sliced
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine (a sauvignon blanc is good)
• 1 cup chicken or 1 cup vegetable stock
• 4 tablespoons dijon-style mustard
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons roughly chopped fresh tarragon, for garnish

1. 1. Heat oven to 375u0b0. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown both sides of chicken, flipping once, about 10 minutes; cook in batches to avoid crowding the pan or it will not brown well. Transfer chicken to a plate and set aside. Add the shallots and garlic to pan, cook, stirring occasionally, until shallots are golden, 3-5 minutes. Add the wine, stock, mustard, and thyme, and bring to a boil. Return the chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165u0b0. Alternatively, you can cook it on the stovetop over a very low heat (a bare simmer).
2. 2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8--10 minutes. Spoon sauce over chicken; garnish with tarragon.

olive oil, chicken thighs, kosher salt, shallots, garlic, white wine, chicken, mustard, thyme, fresh tarragon

Taken from www.food.com/recipe/chicken-braised-in-mustard-and-white-wine-510927 (may not work)