Weeknight French Chicken Thighs Braise

Ingredients

• 1½ lb Chicken Thighs
• 2 Carrot, in chunks
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1 cup white wine or stock
• 1 cup stock
• 2 tbsp butter
• 1 tbsp dijon mustard
• 3 sprigs thyme
• Crusty bread or potatoes, to serve

Method

1. Season the Chicken Thighs generously and brown it hard in butter in a Dutch oven, 4–5 minutes per side. Deep color now is flavor later. Remove.
2. Soften the onion and Carrot in the drippings, scraping the browned bits. Add garlic and thyme for the final minute.
3. Deglaze with wine, letting it bubble down by half. Add stock and the Chicken Thighs, skin-side up if it has skin. Bare simmer, lid ajar, 30–35 minutes until fork-tender.
4. Whisk the dijon into the sauce and reduce to a light gravy. Taste, season, and serve with bread you're not ashamed of.