Stuff by Tammy

2 tbsp. olive oil
2 lb. chicken breasts (You can use thighs and drumsticks)
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
1/4 cup whole grain mustard
1 tbsp. finely chopped thyme

Directions

Heat oven to 375F. Heat oil in a large cast iron frying pan over medium-high heat.
Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes.
Transfer chicken to a plate; set aside.
Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes.
Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven.
Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 70C.
Transfer chicken to a serving platter and keep warm.
Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes.
Spoon sauce over chicken; serve with roasted root veggies.

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