Braised Chicken with Mustard and Herbs

Name: Braised Chicken with Mustard and Herbs
Yield: Serves 4 to 6
Ingredients: 1/2 cup, table salt, for brining; 1 1/2-2 pounds, bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass; 1 1/2-2 pounds, chicken leg quarters, separated into drumsticks and thighs, trimmed; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 tablespoon, minced fresh thyme; 1 teaspoon, pepper; 1 tablespoon, all-purpose flour; 1/3 cup, dry white wine; 3 tablespoons, minced fresh parsley; 1 1/2 tablespoons, whole-grain mustard; 2 teaspoons, lemon juice

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Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

Main Courses

Chicken

Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.

SERVES4 to 6

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WHY THIS RECIPE WORKS

For well-seasoned, juicy braised chicken pieces, we started by brining about 4 pounds of bone-in, skin-on drumsticks, thighs, and halved chicken breasts. We then browned the drumsticks, thighs, and larger breast pieces to create a flavorful...

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