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
- 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.