Champagne Braised Chicken

This is the dish that won my husband over on chicken thighs.  He had been opposed to chicken thighs for many years, but it’s a considerably cheaper cut that would save us money if we began eating them more often.  After I made this he realized how tasty they can be!

You can use white wine in place of the champagne if you need to.  I only used champagne because I happened to have some in my basement for some reason.


  • 3-4lbs bone in, skin on chicken thighs
  • salt and pepper
  • 2tb olive oil
  • 1 head garlic, cloves peeled
  • 3/4c champagne or white wine
  • 1tb dijon mustard
  • 4 sprigs thyme
  • 1/2c beef stock


  1. Heat olive oil over medium heat. Season chicken with salt and pepper on both sides, then brown the chicken until both sides are brown. Transfer chicken to a plate and set aside.
  2. Remove all but two tablespoons of fat from the skillet. To this, add the garlic cloves. Saute until they are brown, then pour the champagne in to deglaze the pan. Scrape the bottom of the skillet to free the brown bits into the liquid. Stir in the dijon mustard, broth, and return chicken to the skillet.
  3. Cover and cook over medium heat until chicken is cooked through – about 45 minutes.
  4. Remove chicken from skillet and smash the garlic up, then whisk the smashed garlic into the sauce. Once incorporated you will have a slightly lumpy, but really yummy sauce to top your chicken with.

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