WINE-BRAISED CHICKEN WITH MUSHROOMS
2 1/2 to 3 lbs (1.1 to 1.4 kg) bonein ■ chicken thighs, skin removed Kosher salt
Freshly ground black pepper 3 tbsp (45 ml) Dijon mustard, plus more as needed
1/2 cup (125 ml) seasoned Italian-style bread crumbs 2 tbsp (30 ml) olive oil, plus more as needed
2 cloves garlic, thinly sliced
3/4 cup (180 ml) dry white wine, more or less depending on the size of the pan
8 oz (225 g) cremini or white button mushrooms, sliced
1. Position the oven rack in the middle and preheat oven to 350 F (175 C).
2. Season chicken with salt and pepper. Generously coat with mustard and dip in bread crumbs (in a shallow dish), one at a time, turning the meat over to ensure it’s evenly covered.
3. Transfer chicken to a baking sheet or large platter and let rest for at least 10 minutes.
4. In a Dutch oven over medium heat, heat oil until shimmering. Add chicken, skinned side down. Cook until breading is dark golden brown, 3-5 minutes.
5. Don’t move the chicken too soon to ensure the breading stays put. Flip over with a fork as tongs can dislodge breading. Cook another 3-5 minutes, adding more oil as necessary.
6. Don’t worry if some breading comes off. You can press it back on or leave to help thicken the braising liquid. Transfer chicken back to the baking sheet or platter.
7. If the pan is looking dry, add another glug of oil. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
8. Add a splash of wine and scrape up any browned bits on the bottom of the pan. Add mushrooms, season with a generous pinch of salt and stir. Cook for 1-2 minutes.
9. Nestle chicken, skinned side up, on top of the mushrooms and pour in the rest of the wine around the chicken. The amount you’ll need will vary based on the width of your pan, but make sure it’s enough to cover the mushrooms and just reach the bottom of the chicken.
10. Cover pan with a lid and transfer to the oven. Cook for 30 minutes and then remove lid. Cook an additional
15-20 minutes, until an instantread thermometer reads 165 F (74 C).
11. Dark meat is very forgiving, so don’t fret if you overshoot things a bit. Serve the chicken warm, with plenty of juices for dipping.