Coq au Vin Blanc with Mustard Sauce

This French-inspired dish combines tender chicken with a creamy mustard sauce, enriched by white wine and fresh herbs. The traditional flavors of Coq au Vin are elevated with a creative twist, making it a delightful and comforting meal perfect for any occasion. This recipe is designed to be balanced and appealing, meeting traditional culinary principles while introducing unique elements.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup white wine (preferably Chardonnay)
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 cup heavy cream
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
2. In the same skillet, add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half.
4. Add the chicken broth, Dijon mustard, and whole grain mustard, stirring to combine. Return the chicken thighs to the skillet, skin-side up.
5. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
6. Remove the chicken from the skillet and set aside again. Stir in the heavy cream and thyme leaves. Cook for an additional 5 minutes until the sauce thickens slightly.
7. Return the chicken to the skillet, coating with the sauce. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.