Braised Chicken Thighs With Mustard Cream Sauce

Sam Jones/Quinn Brein


2 tablespoons (1/4 stick) unsalted butter
salt and freshly ground black pepper, to taste
6 chicken thighs with skin
2 slices bacon, diced
1 medium onion, chopped
1 rib celery, chopped
2 cups thinly sliced mushroom caps
2 cloves garlic, minced
1 cup chicken stock
3/4 cup dry white wine
2 tablespoons Dijon-style mustard, or to taste
1/2 teaspoon dried thyme or several sprigs fresh thyme
1/3 cup heavy cream (optional)


Melt butter in a large skillet over medium heat. Lightly salt and pepper the chicken, add to the skillet, and cook for 4 to 5 minutes on each side, or until browned, turning once. Transfer chicken to a platter.

Pour off most of the fat in the skillet, then add the bacon. When it has rendered most of its fat, add the onions, celery, and mushrooms, stir, and cook for 5 minutes, or until soft. Add the garlic, stock, white wine, mustard, and thyme. Return the chicken to the skillet and bring to a simmer. Cover and simmer for 25 minutes. Remove from the heat and let rest for 15 minutes.

Transfer chicken to a platter. Return the skillet to the heat and bring the sauce to a boil. Boil the liquid rapidly, until reduced by half. For a creamy sauce, add heavy cream to the reduction and stir before removing skillet from the heat. Serve the sauce over the chicken.


Makes 4 to 6 servings.

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A simple recipe print command would suffice and avoid another extension......I am done with all of these "add on's"

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