Mustard-Braised Chicken Thighs

A braised dish originally made with rabbit in Provence, given to me by my friend Katja. I've made it many times with chicken thighs, always to rave reviews! Serve with starch of your choice-we love boiled potatoes or even egg noodles.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 298 Calories

Ingredients

• 1 cup water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup dry white wine
• 6 cloves garlic, chopped
• 1 tablespoon chicken soup base (such as Better than Bouillon®)
• 1 ½ pounds skin-on, bone-in chicken thighs
• 2 large yellow onions, sliced and separated into rings
• 3 (14 ounce) cans chopped tomatoes with juice
• 2 tablespoons grainy mustard

Recipe Instructions

Step 1

Season chicken thighs generously on both sides with salt and pepper.

Step 2

Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.

Step 3

Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).