French Country Chicken
Transport your taste buds to the rustic French countryside with this hearty and flavorful French Country Chicken recipe. Tender, golden-seared chicken thighs are slow-simmered with baby potatoes, carrots, celery, and a fragrant medley of fresh thyme and rosemary in a luscious white wine and Dijon mustard sauce. This one-pot wonder combines the rich, comforting flavors of a classic French stew with simple, wholesome ingredients, perfect for a cozy dinner or entertaining guests. Ready in just over an hour, this dish pairs beautifully with crusty bread or a side of greens for a complete meal that feels elegant yet effortlessly homey.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery stalks, chopped into 1-inch pieces
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups low-sodium chicken broth
- 2 teaspoons dijon mustard
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1.5 pounds baby potatoes, halved
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season both sides of the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-6 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pot and set aside on a plate.
Reduce the heat to medium and add the butter to the pot. Once melted, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine reduce by half, about 3-4 minutes.
Add the chicken broth and mustard to the pot, stirring to combine. Nestle the chicken thighs back into the pot, skin-side up. Add the thyme and rosemary sprigs over the chicken.
Scatter the halved baby potatoes around the chicken. Sprinkle everything with the remaining 1 teaspoon of salt.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 35-40 minutes, until the chicken is tender and the potatoes are cooked through.
Remove the lid and increase the heat to medium-high. Let the sauce thicken slightly for 5-7 minutes.
Remove the thyme and rosemary sprigs from the pot. Taste the sauce and adjust seasoning if needed.
Garnish with chopped parsley and serve the chicken hot with the vegetables and sauce spooned over top. Enjoy!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
