Plat du Jour > Sauvignon Blanc and Mustard Braised Chicken Thighs

| January 13, 2015


Lisa Harp, Valdosta Today Food Contributor:

The triumph of the taste of dark meat over white!

I prefer dark meat of chicken than white. I don’t know why everyone believes white meat is better (commercially, that is), but my family (well except for my husband) prefers legs and thighs to breasts.

When I saw this recipe on The Candid Appetite, I had to share it. It features, of course, chicken thighs (and dark meat), but a really delicious sauce.

Thighs are the most flavorful and most versatile of the chicken pieces. You can do a lot with them, but predominantly their fat makes them perfect for slow cooking.

Take these Sauvignon Blanc and Mustard Braised Chicken Thighs for instance, they’re first seared and then slowly braised in a delicious white wine and mustard sauce made with Barefoot Wine’s Sauvignon Blanc. The fresh thyme and tarragon gives it that perfect rustic taste that makes people believe you cooked it all day. No one needs to know that it’s a lot easier than that. Rule number one in the kitchen, don’t share all of your secrets.

I encourage you to braise more often. Yes, it does take a while to cook—braising makes most meats taste absolutely incredible. The meat gets tender and most times falls of the bone. Think longer cooking drys out the meat? Think again. The meat is slow-cooking in this delicious sauce making it super moist.

Sauvignon Blanc and Mustard Braised Chicken Thighs


  • 8 chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 shallots, sliced
  • 4 garlic cloves, minced
  • 1 cup Sauvignon Blanc wine
  • 1 cup chicken stock
  • ¼ cup whole grain mustard
  • 6 fresh thyme sprigs
  • 1 tablespoons chopped fresh tarragon



  1. Preheat oven to 325 degrees F.
  2. Season the chicken thighs, liberally on both sides, with the salt and pepper. Place the flour in a shallow dish, and lightly dredge the chicken in it, shaking off the excess.
  3. Heat a dutch oven (or other oven safe pot) over medium-high heat. Add the oil and allow to heat through. Sear the chicken thighs until brown and crispy on both sides. Brown it in batches, transferring the seared thighs to a platter or plate and continuing with the rest. Once all the chicken has browned, add the sliced shallots, garlic and 3 thyme sprigs. Sauté until softened and just caramelized, about 5 minutes. Add the wine, chicken stock and mustard and cook until it has slightly reduced.
  4. Return the browned chicken to the pot with the sauce. Top with the remaining thyme leaves and cover with a lid. Transfer to the oven and braise for about 1 hour. Transfer chicken to platter and cover loosely with foil.
  5. Place the pot on the stove top over medium heat. Simmer until the sauce has reduced and thickened. Spoon the sauce over the chicken and top with fresh chopped tarragon. Enjoy!

Photos and recipe courtesy Candid Appetite

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Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at

Plat du Jour now offers carry out service.  You can drop by The Azalea Center, 3308 Country Club Road in Valdosta, and pick up a delicious casserole or salad.  Treat your family and yourself tonight.

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