This French chicken dish would also be great served with mashed potatoes.
Serves: 4Hands-on: 35 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- 4 Tbsp. butter, divided
- 4 chicken thighs (5 oz. each)
- 1 medium onion, peeled and diced
- 8 oz. mushrooms, sliced
- 2 Tbsp. brandy
- 1 cup Riesling wine
- 1 Tbsp. ground mustard powder
- ½ tsp. salt
- ½ tsp. ground black pepper
- 2 cups hot cooked rice
- ¼ cup whole milk
- Preheat oven to 350°F.
- Place a skillet over high heat. Once it is warmed, add 3 tablespoons butter. When it’s melted, add the chicken thighs, skin side down. Cook for 6–7 minutes, or until the skin is golden brown. Turn the chicken over and cook for an additional 5 minutes.
- Place the chicken on a plate and keep it warm. Reduce the heat to medium, add the onion, and cook for 5 minutes. Sprinkle the mushrooms over the pan and cook for 5 minutes.
- Add the brandy, wine, and the ground mustard to the skillet and increase the heat slightly. Stir to scrape any stuck-on bits. Once the liquid starts to simmer, turn off the burner and place the chicken back in the skillet.
- Place the skillet in the middle of the oven and cook for 1 hour and 15 minutes.
- Once the chicken is cooked, place it onto a clean plate, along with the rice, and keep it warm. Place the skillet over a medium-high burner and let the liquid reduce until 1 cup is left. Season with salt and pepper.
- Stir the milk and remaining 1 tablespoon butter into the sauce. Melt the butter and quickly whisk the sauce before pouring it over the chicken.