Chicken in Mustard Sauce

• Gluten free

• Meat

  • 4 pieces Chicken

• Produce

  • 1 Bay leaf
  • 1/2 cup Crispy onions
  • 4 sprigs Thyme

• Canned Goods

  • 1 (14.5 oz can Chicken broth, low-sodium

• Condiments

  • 1/3 cup Top quality dijon mustard

• Baking & Spices

  • 1 Salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Whole milk

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on monpetitfour.com

Description

Directions

• Season both sides of the chicken with a generous pinch of salt. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front and back).
• Melt the butter in a large, heavy bottom pot (a dutch oven is good too) over medium-high heat. Once the pot is hot, add in the chicken. Cook each side until beautifully browned; approximately 5 minutes each side. Remove the chicken from the pot and place the pieces on a plate to rest temporarily.
• Lower the temperature to medium. To the pot, add the crispy onions and give them a quick sauté for a minute. (If youre using regular onion, add a tablespoon of flour to the pot first, and stir for a minute until a paste-like mixture forms. Then add the regular onion slices and sauté until softened and translucent; about 5 minutes.)
• Pour in the chicken stock and wine, and bring the mixture to a boil. Cook until the aroma of alcohol is gone; about 4 to 5 minutes. The liquid should have reduced a bit as well. Pour in the milk and give it a stir.
• Reduce the temperature to medium-low, and transfer the chicken back into the pot, pouring any residual juices in with it. Tie the bay leaf and thyme together with kitchen string, then add to the pot.
• Put the lid on the pot and cook for 45 to 50 minutes. The chicken should be tender and the liquid in the pot should have significantly reduced and be thick. Remove the herb bouquet before serving.