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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat oven to 375°. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown both sides of chicken, flipping once, about 10 minutes; cook in batches to avoid crowding the pan or it will not brown well. Transfer chicken to a plate and set aside. Add the shallots and garlic to pan, cook, stirring occasionally, until shallots are golden, 3-5 minutes. Add the wine, stock, mustard, and thyme, and bring to a boil. Return the chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°. Alternatively, you can cook it on the stovetop over a very low heat (a bare simmer). | 2. 2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8­-10 minutes. Spoon sauce over chicken; garnish with tarragon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken thigh	2	lbs		3986.4	7.1574	86.7948	400.7238
kosher salt black pepper			ground	-	-	-	-
shallot	4	halved	sliced	-	-	-	-
garlic clove	3		sliced	-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken	1	cup		-	-	-	-
dijon mustard	4	tablespoons		-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606

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