The Ultimate Dinner Party Main: Mustard and Wine-Braised Chicken Thighs with Mushrooms and Shallots

published Sep 18, 2021
christmas
Mustard and Wine-Braised Chicken Thighs with Mushrooms and Shallots

Thanks to ample hands-off cook time and a totally luxurious result, this braised chicken is the ultimate dinner party main.

Serves6 to 8

Prep15 minutes

Cook1 hour 5 minutes to 1 hour 15 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner; Prop Styling: Paige Hicks

Anytime I’m having friends or family over for dinner, I want a main dish that’s impressive and brings the wow-factor — but I also don’t want to spend the entire afternoon in the kitchen, or be stuck at the stove right up until the moment we sit down, or spend a ton of money.

This chicken skillet dinner checks all those boxes — and then some. Crispy-skinned chicken is surrounded by earthy mushrooms, melt-in-your-mouth shallots, and a rich, tangy sauce that will have everyone coming back for more. Plus, all the prep work can be done in advance, and the last 30 minutes of cooking are entirely hands-off. Now that’s what I call a showstopper.

Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner; Prop Styling: Paige Hicks

Get a Head Start on Dinner

If I could offer just one dinner-party tip, it would be this: If there are opportunities to get a head start on anything, take them. Dinner prep has a sneaky way of taking longer than you expect, and some unexpected challenge (you forgot to buy the carrots, someone wants to bring three extra friends to dinner, where is that platter?!?) will always come up.

For this dish, the best way to get ahead is to get all the chopping and slicing out of the way ahead of time. You can quarter the mushrooms, peel and slice the shallots, mince the garlic, and even chop some fresh parsley for the garnish up to a day in advance.

If you plan to serve the braised chicken on a platter, go ahead and pull the platter out the night before. If you happen to have a table-worthy oven-safe skillet, now is the time to show it off. Instead of a platter, wrap a hand towel or oven mitt around the handle (it can be hot) and serve the chicken straight from the pan.

Mustard and Wine-Braised Chicken Thighs with Mushrooms and Shallots

Thanks to ample hands-off cook time and a totally luxurious result, this braised chicken is the ultimate dinner party main.

Prep time 15 minutes

Cook time 1 hour 5 minutes to 1 hour 15 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • 1 pound

    cremini mushrooms

  • 8 ounces

    medium shallots (6 to 7)

  • 3 cloves

    garlic

  • 1/2 cup

    regular or gluten-free all-purpose flour

  • 8

    bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)

  • 2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 tablespoon

    olive oil

  • 1 cup

    dry white wine

  • 1/2 cup

    low-sodium chicken broth

  • 2 tablespoons

    Dijon mustard

  • 1 tablespoon

    whole grain mustard

  • 1/4 cup

    fresh parsley leaves

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

  2. Quarter 1 pound cremini mushrooms with the stems attached. Peel 8 ounces shallots, trim the ends, and cut in half lengthwise. Mince 3 garlic cloves.

  3. Place 1/2 cup all-purpose flour on a plate. Season 8 bone-in, skin-on chicken thighs all over with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

  4. Heat 1 tablespoon olive oil in a 12-inch or larger cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, dredge the chicken in the flour, shake off any excess, and place on a baking sheet or cutting board. Working in two batches, add the chicken skin-side down and cook until golden brown, 7 to 9 minutes. Flip the chicken and cook until golden brown on the second side, 3 to 4 minutes more. Return the chicken to the same baking sheet.

  5. Add the shallots, mushrooms, and remaining 1/2 teaspoon kosher salt to the skillet. Cook, stirring occasionally, until the shallots are softened and the mushrooms release their liquid, 8 to 10 minutes. Add the garlic and cook for 1 minute more.

  6. Pour in 1 cup dry white wine and scrape up any browned bits at the bottom of the pan with a wooden spoon. Simmer until the liquid is reduced by half, about 5 minutes. Add 1/2 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon whole grain mustard, and whisk to combine. Bring to a boil.

  7. Remove the pan from the heat. Return the chicken skin-side up to the pan, nestling it into the shallots and mushrooms. Pour in any accumulated juices from the chicken.

  8. Bake uncovered until the chicken is cooked through and very tender, about 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.

  9. Transfer the chicken to a serving platter. Spoon the shallots, mushrooms, and sauce over the chicken and garnish with the parsley.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.