french

Alsatian Chicken with Riesling, Mushrooms, and Mustard

This simmered dish pairs chicken thighs, bone-in skin-on with mushrooms, sliced, dry Riesling wine and chicken stock, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

21 g Carbohydrates

23 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

242g chicken thighs, bone-in skin-on 293 kcal
198g mushrooms, sliced 44 kcal
38g shallot, minced 27 kcal
176g dry Riesling wine 144 kcal
132g chicken stock, low sodium 8 kcal
20g Dijon mustard 14 kcal
15g butter 108 kcal
11g parsley, chopped 4 kcal
1.1 tsp (2g) black pepper 5 kcal

Cooking instructions

chicken thighsblack pepper
Season the chicken thighs with salt and black pepper.
butter
Heat butter in a skillet over medium-high heat. Brown chicken skin-side down first, 5 minutes, then flip and brown 3 minutes. Transfer to a plate.
mushroomsshallot
Add mushrooms and shallot to the pan; cook until mushrooms give up moisture and start to brown, 5 to 6 minutes.
dry Riesling winechicken stockDijon mustard
Deglaze with Riesling, scraping up browned bits. Stir in Dijon mustard and stock, then return chicken to the pan skin-side up.
Simmer gently, partially covered, until chicken is cooked through (165F/74C), 12 to 15 minutes. Spoon sauce over to glaze.
mushroomsparsley
Finish with parsley and serve with sauce and mushrooms.