• Prep Time: 10 mins
  • Cooking Time: 1 hrs
  • Serves: 4

Chicken in Mustard and Wine Sauce

  • Recipe Submitted by on

 Ingredients List

  • Chicken:
  • 1 tbsp olive oil
  • 2 lbs chicken thighs
  • Italian seasoning for seasoning chicken
  • salt and pepper to taste
  • Dijon Wine Sauce:
  • 2 medium onion diced
  • 3 garlic cloves minced
  • 3-4 thyme sprigs (leaves of those sprigs)
  • 1 tbsp flour (wheat or rice flour)
  • ½ cup white wine
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 3 tbsp Dijon mustard
  • 1/2 tsp salt


Preheat oven to 375 F.
Sautéing the chicken: Heat the oil in a large skillet over medium high heat. Season chicken with salt, pepper and Italian seasoning on both sides. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken to a plate. Chicken will not be cooked through at this point.
Sauce Base: To the same pan add onion, garlic and thyme leaves and cook over medium heat until just tender for 3-4 minutes.
Making Dijon Wine Sauce: Move onions to the side of the pan and start whisking in flour (preferably using a sifter). While adding flour, also slowly start adding the wine. Next add chicken stock, heavy cream and cook on medium heat, stirring occasionally, about 2 minutes. Add mustard and mix in well with the sauce
Adding chicken to the pan: Add removed chicken back to the skillet with sauce.
Baking in the oven: Put the skillet with chicken into the oven uncovered and bake at 375 F for 35-40 minutes. Check to make sure chicken is cooked all the way through.
To serve: Serve with mashed potatoes, asparagus or roasted vegetables of your choice.

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