Rosemary Dijon Chicken Thighs
Cuisine: Chicken
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
- 6 chicken thighs, bone-in, skin-on
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 2 tbsp. chopped fresh rosemary
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- ½ yellow onion, finely chopped
- 1 cup white wine*
- ¼ cup Dijon mustard
- 1 tbsp. all-purpose flour
- Preheat oven to 425 degrees Fahrenheit.
- Pat chicken thighs dry and season on both sides with salt, pepper, and rosemary.
- Heat olive oil in a cast-iron skillet and add garlic and onion. Cook until translucent.
- Push garlic and onion mixture to the side and add chicken thighs and cook until golden brown on each side, about 8-10 minutes.
- In a small bowl, whisk together white wine, mustard, and flour.
- Pour this mixture over the chicken.
- Transfer skillet to the oven and cook for 20-25 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
- Enjoy!
*I almost always use chardonnay for cooking when I need a white wine.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/rosemary-dijon-chicken-thighs/
3.5.3229