Chicken Thighs with Tomato Mustard Wine Reduction

Chicken is the boring meat. Chicken is everywhere and anywhere.

But this chicken isn’t your average Joe. This chicken is a beast. It’s flavor-packed, juicy, tender, and surrounded by a luxurious tomato-wine reduction infused with fresh thyme and a touch of cream.

Shallots add a subtle, crisp bite, and good-quality balsamic and grainy mustard add sweet acidity.

Don’t slave away trying to make chicken cool. Just add a few, simple ingredients, and you’ll be wondering why chicken got the bad rep.

 

 

 

Makes: for 4 people

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

The Ingredients

8 boneless skinless chicken thighs

4 shallots, finely shopped

½ cup dry white wine

¼ cup cream

1 garlic clove, minced

1 tablespoon tomato paste

2 tablespoons good quality balsamic

2 tablespoons extra virgin olive oil

1 tablespoon grainy dijon mustard

2 tablespoons butter

2 sprigs fresh thyme, chopped

Optional: 1 head broccoli, 2 cups corn on the side (steamed with a bit of butter and hot pepper flakes!)

 

 

 

The Steps

Preheat oven to 170 degrees.

In a large nonstick skillet over medium high heat, add butter and olive oil. Let butter melt, and add chicken thighs, either all at once or in batches. The key here is giving each thigh space to cook. Do not crowd the pan! Brown the first side, for about 6 minutes. Flip thighs and brown second side for about 6 minutes, until cooked through (test by using a fork and knife to make a small cut in the center of a thicker thigh and see if the chicken is cooked through!).

Remove chicken from pan and keep warm in a 170-degree oven while making the sauce.

In the nonstick skillet lowered to medium-low heat, add shallots, garlic, and balsamic. Stir for 30 seconds, and add wine. Turn heat to medium, and let reduce for about 4-5 minutes or until desired thickness, stirring occasionally. Add tomato paste, cream, mustard, and thyme. Stir for 1 minute.

Take chicken out of oven, plate with bed of corn. Generously pour sauce over chicken. Garnish with fresh thyme. Serve immediately.

 

 

 

The Steps with Pictures

Preheat oven to 170 degrees.

In a large nonstick skillet over medium high heat, add butter and olive oil. Let butter melt, and add chicken thighs, either all at once or in batches. The key here is giving each thigh space to cook. Do not crowd the pan!

Brown the first side, for about 6 minutes. Flip thighs and brown second side for about 6 minutes, until cooked through (test by using a fork and knife to make a small cut in the center of a thicker thigh and see if the chicken is cooked through!).

Remove chicken from pan and keep warm in a 170-degree oven while making the sauce.

In the nonstick skillet lowered to medium-low heat, add shallots, garlic, and balsamic. Stir for 30 seconds, and add wine.

Turn heat to medium, and let reduce for about 4-5 minutes or until desired thickness, stirring occasionally. Add tomato paste, cream, mustard and thyme. Stir for 1 minute.

Take chicken out of oven, plate with bed of sweet corn. Generously pour sauce of chicken. Garnish with fresh thyme. Serve immediately.

 

 

 

 

 

 

 

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