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December 30, 2014

Sauvignon Blanc & Mustard Braised Chicken Thighs


Who doesn't love a good cold weather, slow-cooked meal? There's something so comforting about gathering around the table with a giant pot of fall-off-the-bone chicken thighs in a delicious white wine sauce. These Sauvignon Blanc and Mustard Braised Chicken Thighs are the perfect winter meal served with rice and a tossed green salad. And don't forget to pour yourself a glass of Barefoot Sauvignon Blanc to go along with it! 

Season the chicken with salt and pepper, liberally on both sides. (Make sure you wash your hands, the counter and anything else that the chicken has come in contact with). Lightly dredge the chicken thighs in a bit of flour and shake vigorously to remove any excess. This will help the chicken brown evenly and get a lot crispier. Heat a large dutch oven (or other oven-safe pot) over medium-high heat with olive oil. Sear the chicken thighs on both sides, until golden brown and crispy. (Note: we're not looking to cook the chicken all the way, but rather just develop that great flavor in the pot and on the chicken itself. It'll finish cooking later on.)

Brown the chicken in batches, making sure to not overcrowd the pot, cooking only a couple at a time. Transfer the browned chicken to a plate or platter while you continue with the rest. Once all the chicken thighs are seared, reheat the pot (with the oil and juices still in) and add the sliced shallots, garlic and thyme. Saute for a few minutes to soften. Cook until they've softened and are somewhat caramelized, then add Barefoot Sauvignon Blanc. Add in the chicken stock and grainy mustard as well. Simmer until the sauce has reduced slightly.

Add the seared chicken thighs back into the pot with the white mustard sauce, making sure to fit them in snuggly. Add a few more fresh sprigs of thyme (for added flavor). Put the lid on the pot and place in a preheated 325 degrees F oven for about 1 hour. The chicken will be tender and super soft, after it has cooked. Once it has cooked for 1 hour, carefully transfer the chicken thighs to a plate or platter and cover loosely with foil to keep it warm. Place the pot back on the stove, over medium-high heat, and cook until it has reduced by half and slightly thickened. Spoon the sauce over the chicken and sprinkle with chopped fresh tarragon, right before serving.


Sauvignon Blanc & Mustard Braised Chicken Thighs

Makes 4 servings

8 chicken thighs

1 teaspoon salt

1 teaspoon black pepper

1/2 cup all-purpose flour

2 tablespoons olive oil

4 shallots, sliced

4 garlic cloves, minced

1 cup Barefoot Sauvignon Blanc

1 cup chicken stock

1/4 cup whole grain mustard

6 fresh thyme sprigs

1 tablespoon chopped fresh tarragon

Preheat oven to 325 degrees F.

Season the chicken thighs, liberally on both sides, with the salt and pepper. Place the flour in a shallow dish, and lightly dredge the chicken in it, shaking off the excess.

Heat a dutch oven (or other oven safe pot) over medium-high heat. Add the oil and allow to heat through. Sear the chicken  until brown and crispy on both sides. Brown it in batches, transferring the seared thighs to a platter or plate and continuing with the rest. Once all the chicken has browned, add the sliced shallots, garlic and 3 thyme sprigs. Saute until softened and just caramelized, about 5 minutes. Add the wine, chicken stock and mustard and cook until it has slightly reduced.

Return the browned chicken to the pot with the sauce. Top with the remaining thyme leaves and cover with a lid. Transfer to  oven and braise for about 1 hour. Transfer chicken to platter and cover loosely with foil.

Place the pot on the stove top over medium heat. Simmer until the sauce has reduced and thickened. Spoon the sauce over the chicken and top with fresh chopped tarragon. Enjoy!

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