Easy Dutch Oven French Braised Chicken with Mushrooms and Potatoes Serves 4
8 chicken bone-in or boneless chicken thighs (about 2 1/2 pounds total) Coarse salt and ground pepper Dried or fresh Thyme 1/4 cup all-purpose flour 2 tablespoons olive oil 4 small potatoes cut into quarters (I prefer Yukon Gold or red potatoes) 6 garlic cloves, peeled and quartered ¾ cup dry white wine ¾ cup chicken broth 3 tablespoons Dijon mustard 1 container of sliced fresh mushrooms
Directions 1. Season chicken with salt and pepper and thyme; coat with flour, shaking off excess. 2. In a Dutch oven or 5-quart pot with a tight-fitting lid, heat olive oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside. 3. Add potatoes, mushrooms, garlic, chicken broth and wine. Stir in mustard. Bring to a boil and cook, stirring occasionally, about 5 minutes. 4. Return chicken to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes.
Serve with white wine, a salad, and French or sourdough bread.