Ingredients
- 1 tablespoon olive oil
- 1 kg (2 lbs) chicken legs and thighs
- Salt and pepper to taste
- 2 shallots, diced
- 2 garlic cloves, minced
- 3-4 sprigs of thyme
- 3 tablespoons Dijon mustard
- ½ cup (125ml) white wine
- 1 cup (250ml) chicken stock
- ½ cup (125ml) light cream (single cream, 18% fat content)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). This ensures the chicken cooks evenly and allows time for the sauce to develop rich flavors.
Step 2: Sear the Chicken
Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Pat the chicken pieces dry with a paper towel, then season both sides generously with salt and pepper. Place them skin-side down in the pan and cook until golden brown, about 3-4 minutes per side. The goal is to achieve a deep golden color without fully cooking the chicken. Once done, remove the chicken and set it aside on a plate.
Step 3: Prepare the Aromatics
In the same pan, reduce the heat to low and add the diced shallots, minced garlic, and thyme leaves. Stir occasionally and cook for about 5 minutes, making sure they soften without browning. This step allows the flavors to develop gently without becoming bitter.
Step 4: Build the Sauce
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This process, known as deglazing, adds depth to the sauce. Let the wine simmer for about 2 minutes to allow the alcohol to cook off. Stir in the Dijon mustard and chicken stock, whisking until well combined. Bring the mixture to a gentle boil.
Step 5: Return the Chicken to the Pan
Place the browned chicken pieces back into the pan, ensuring they are well coated in the sauce. Spoon some of the sauce over the top of each piece.
Step 6: Bake the Chicken
Transfer the pan to the preheated oven and cook uncovered for 45 minutes. This allows the chicken to become fully tender while absorbing the rich flavors of the sauce.
Step 7: Add the Cream and Finish Cooking
Remove the pan from the oven and stir in the light cream. Spoon the sauce over the chicken again to ensure even distribution. Return the pan to the oven for another 10 minutes, allowing the sauce to thicken slightly.
Step 8: Serve and Enjoy
Remove the chicken from the oven and let it rest for a couple of minutes before serving. Spoon extra sauce over each piece and serve with your choice of sides.
Notes
- How to Tell if Chicken is Cooked: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (75°C) when fully cooked. If you do not have a thermometer, pierce the chicken with a knife; the juices should run clear.
- Preventing Overcooked or Dry Chicken: Using bone-in, skin-on chicken helps retain moisture. If using chicken breasts, reduce the baking time slightly and check for doneness earlier.
- Thickening the Sauce: If the sauce seems too thin after adding cream, let it simmer for a few extra minutes on the stovetop. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in for added thickness.
- Enhancing the Flavor: A small squeeze of lemon juice or a sprinkle of fresh parsley before serving can brighten the dish.
- Prep Time: 10 minutes
- Cook Time: 55 minutes