Mustard And White Wine Braised Chicken

• 2 Tbsp olive oil
• 2 lb chicken thighs and drumsticks
• Kosher salt and freshly ground black pepper
• 4 shallots, halved lengthwise and thinly sliced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/4 cup whole grain mustard
• 1 Tbsp finely chopped thyme
• 2 Tbsp roughly chopped tarragon, for garnish

1. 1. Heat oven to 375. Heat oil in a 6 qt saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes. Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes. Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until the chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickets part of the thigh reads 165 degrees.
2. 2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.

olive oil, chicken, kosher salt, shallots, white wine, chicken stock, whole grain mustard, thyme, tarragon

Taken from www.epicurious.com/recipes/member/views/mustard-and-white-wine-braised-chicken-52943171 (may not work)