White Wine and Dijon Chicken Thighs

Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
Servings: 4
  • 8 bone-in skin-on chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp Filippo Berio Olive Oil
  • 1/4 cup Filippo Berio White Wine Vinegar
  • 1/3 cup sodium-reduced chicken broth
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp chopped fresh tarragon
      • Preheat oven to 400°F. Season chicken with salt and pepper. Heat oil in skillet set over medium-high heat; sear chicken, in batches, for about 3 minutes per side or until browned. Transfer to parchment paper–lined baking sheet; bake for about 20 minutes or until instant-read thermometer reaches internal temperature of 165°F.
      • Meanwhile, pour out excess oil from skillet; cook white wine vinegar for about 1 minute or until reduced by half. Add broth, mustard and honey; cook for 2 to 3 minutes or until slightly thickened. Stir in tarragon. Spoon sauce over chicken.




    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Indian

    Product: Olive Oil

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