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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375ºF. | 2. Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat. | 3. Sprinkle chicken thighs with salt. | 4. Cook in batches 5 to 7 minutes, until golden brown on all sides. | 5. Remove chicken thighs from casserole as each batch cooks, and set aside on a plate. | 6. Reduce heat to medium, add shallots to fat remaining in casserole. | 7. Cook, stirring, 3 to 5 minutes until softened. | 8. Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven. | 9. Cook 25 minutes, until chicken is cooked through. | 10. Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper. | 11. Return chicken thighs to turned-off oven to keep warm. | 12. Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl. | 13. Return skimmed liquid to casserole, along with wine. | 14. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole. | 15. Boil over high heat 3 to 5 minutes, until liquid has reduced slightly. | 16. Whisk in cream and remaining mustard. | 17. Stir in contents of sieve. | 18. Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly. | 19. Taste and add salt and pepper if necessary. | 20. Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken. | 21. Garnish with thyme and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	8	plump	bone-in skinless	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
shallot	1	cup	sliced	115.2	26.88	4.0	0.16
dijon mustard	1/4	cup		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
white wine	1	cup		-	-	-	-
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
thyme sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.