Name: Mustard-Braised Chicken Thighs
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Skin-on, bone-in chicken thighs - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Olive oil - 1 tablespoon; Yellow onions, sliced and separated into rings - 2 large; Garlic, chopped - 6 cloves; Chopped tomatoes with juice - 3 (14 ounce) cans; Dry white wine - 1 cup; Water - 1 cup; Grainy mustard - 2 tablespoons; Chicken soup base (such as Better than Bouillon®) - 1 tablespoon

Ingredients for - Mustard-Braised Chicken Thighs

1. Skin-on, bone-in chicken thighs 1 ½ pounds

2. Salt and ground black pepper to taste 1 ½ pounds

3. Olive oil 1 tablespoon

4. Yellow onions, sliced and separated into rings 2 large

5. Garlic, chopped 6 cloves

6. Chopped tomatoes with juice 3 (14 ounce) cans

7. Dry white wine 1 cup

8. Water 1 cup

9. Grainy mustard 2 tablespoons

10. Chicken soup base (such as Better than Bouillon®) 1 tablespoon

How to cook deliciously - Mustard-Braised Chicken Thighs

1 . Stage

Season chicken thighs generously on both sides with salt and pepper.

2 . Stage

Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.

3 . Stage

Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).