Alsatian Chicken

This French chicken dish would also be great served with mashed potatoes.

Serves: 4Hands-on: 35 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 4


  • 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
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 cups hot cooked rice
  • 1⁄4 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 to 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.