Oven-braised chicken thighs

This is a warming dish to be made in autumn and winter. The choice of ingredients is not very different from the classic coq au vin but whole grain mustard, moutard à l’ancienne, gives the dish a special twist. 

Make this in a heavy cast-iron pot, cocotte, such as Le Creuset.

2 servings

4 chicken thighs with skin and bone

2 tbsp. olive oil

2 handfuls of sliced mushrooms

About 4 shallots, peeled and cut in half lengthwise

1 clove garlic, minced

1 tbsp. whole grain mustard

100 ml chicken stock

100 ml white wine

Freshly ground black pepper

Fresh herbs to decorate

Preheat the oven to 200°C, roast.

Warm the olive oil in a heavy pot over medium heat. Fry the chicken thighs on both sides until golden. Remove from the pot and set aside. 

Add the shallots, mushrooms, and garlic to the pot and cook for a few minutes stirring occasionally. Pour in the wine and chicken stock scraping up any browned bits. Stir in the whole grain mustard and return the chicken thighs skin side up nestling them into the mushrooms and shallots. Pour in any accumulated juices from the chicken. There should be enough liquid in the pot so that the chicken thighs are partly covered.  

Transfer the pot in the oven and braise uncovered for 40- 45 minutes. The chicken skin should be nicely browned and the meat very tender.

Serve the chicken with brown or black rice. Grind over some black pepper and sprinkle with chopped herbs.