Baked mustard chicken thighs Ingredients: 6 tablespoons of - olive oil - 3 teaspoons of - Dijon mustard - 1 sprig of - thyme - 1 onion - salt - pepper - 4 chicken thighs - 3 shallots - 2 cloves of - garlic - 35 cl of - white wine - 15 cl of - chicken stock - 4 medium potatoes - .
Utensils：
- 1 Oven- ovens 1 1 Wooden spoon- 1 Gratin dish- oven dishes 1 brush- - Cooking: 1 hour
Phase 1
Marinade: In a salad bowl put the chopped shallots, crushed garlic, salt, pepper, mix, add the mustard, olive oil, half of the white wine and mix well until you obtain a homogeneous sauce.
Phase 2
Preheat the oven to 200°C (thermostat 6-7).
Phase 3
Lightly salt and pepper the chicken thighs, brush them one by one with marinade with your hands (use all the marinade), put them in a gratin dish, add the thyme, the onion cut into thin slices, the potatoes cut into not too thin slices, sprinkle with white wine, chicken stock and put in the oven for 45 minutes to 1 hour, turning the thighs from time to time to ensure brown them on each side.
Phase 4
With the tip of a knife check the cooking of the potatoes (the blade should sink in without resistance), add a little water if necessary, remove thesprig of thyme before serving.
Phase 5
Enjoy your meal!
Utensils：
- 1 Oven- ovens 1 1 Wooden spoon- 1 Gratin dish- oven dishes 1 brush- - Cooking: 1 hour
Phase 1
Marinade: In a salad bowl put the chopped shallots, crushed garlic, salt, pepper, mix, add the mustard, olive oil, half of the white wine and mix well until you obtain a homogeneous sauce.
Phase 2
Preheat the oven to 200°C (thermostat 6-7).
Phase 3
Lightly salt and pepper the chicken thighs, brush them one by one with marinade with your hands (use all the marinade), put them in a gratin dish, add the thyme, the onion cut into thin slices, the potatoes cut into not too thin slices, sprinkle with white wine, chicken stock and put in the oven for 45 minutes to 1 hour, turning the thighs from time to time to ensure brown them on each side.
Phase 4
With the tip of a knife check the cooking of the potatoes (the blade should sink in without resistance), add a little water if necessary, remove thesprig of thyme before serving.
Phase 5
Enjoy your meal!