Mustard and White Wine Braised Chicken

29 Jun

Savory and delicious.

This was pretty quick to make and really kind of knocked my socks off. I saw the original recipe and adapted it from I wanted to make something really flavorful, but not too heavy – and this was perfect.

The flavor really sets in from braising the chicken. Braising comes from a French term and refers to initially searing a cut of meat, and then using heat, time and a little liquid to slowly cook and break down tougher, connective meats. The more the meat falls apart when it’s finished cooking, then you KNOW the more delicious it will be.

Sauteeing Shallots - Grazing in The City

After I seared the pieces of chicken, I sauteed some shallots and garlic and then added the white wine, mustard and a little chicken stock. Fresh thyme as well.

White Wine and Mustard Sauce - Grazing in The City

The mustard I used was just a basic stone ground dijon – but i expect you could use any type or flavored mustard. Then I just added the meat back to the pan and put in the oven for around 45 mins.

The meat was fall-apart tender with the flavor cooked through.

White Wine and Mustard Braised Chicken - Grazing in The City

The bright and hearty flavors in this dish brought a little bit of sanity and made us forget about all the crazy storms and unpredictable weather we’ve been having here in Chicago.

White Wine and Mustard Braised Chicken - Grazing in The City

White Wine and Mustard Braised Chicken - Grazing in The City


8 Responses to “Mustard and White Wine Braised Chicken”

  1. Karista June 29, 2013 at 12:14 pm #

    Bill this looks divine! Tweeted 🙂

    • billpeeler June 29, 2013 at 3:44 pm #

      Thank you, Karista! I will definitely be making this again!

  2. sweetsourmoments June 29, 2013 at 9:45 pm #

    Wanna try this! Looks yummy.

    • billpeeler June 30, 2013 at 8:16 am #

      You should – you won’t regret it!

  3. sugaredpecan June 30, 2013 at 9:39 am #

    This dish sounds like it has many layers of flavor… delicious!

    • billpeeler June 30, 2013 at 10:08 am #

      Yes – it does have many layers – lots of flavor, but not too heavy. Perfect for warmer weather!

  4. Eva Taylor July 1, 2013 at 3:52 pm #

    This looks and sound incredibly delicious Bill. I’m going to bookmark it for a cooler day for sure.

  5. Shut Up & Cook July 13, 2013 at 7:48 pm #

    I can’t think of one thing that wouldn’t be good braised, and this certainly looks delicious! Thanks for sharing.

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