Ingredients
- 1 Georges Farmers Market® Whole Chicken
- 2 Tbsp canola, vegetable, or avocado oil
- 2 Tbsp unsalted butter
- 4 Tbsp good quality dijon mustard
- 1 Tbsp whole grain mustard
- 1 small onion, thinly sliced
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup dry white wine
- ⅓ cup heavy cream
- 2 Tbsp sour cream
- 6 sprigs thyme
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
Preparation
- Preheat the oven to 350°F.
- After cutting the chicken into pieces, leaving the skin on, generously salt and pepper all pieces.
- Heat oil in a large heavy-bottom skillet or Dutch oven over medium-high. Brown chicken pieces skin side down for 6–8 minutes. Cook in batches if necessary.
- Flip pieces and cook for an additional 4–6 minutes. Remove from pan.
- Turn heat down to medium and add butter, onions, and shallot. Season with salt and cook, stirring occasionally, until softened, about 4–5 minutes.
- Add garlic and cook, stirring constantly, for 1 minute.
- Add white wine and stir, scraping all the browned bits off the bottom of the pan. Simmer until the wine is reduced by half.
- Add the broth and simmer until reduced by half.
- Add mustards, heavy cream, sour cream, thyme, and bay leaf then stir to combine.
- Add chicken back to pan, cover with a lid, and place in the oven to braise until chicken is cooked through, approximately 30–40 minutes.
- Garnish with chopped parsley and serve immediately with rice, mashed potatoes, salad, and/or cooked vegetables as desired.
