Mustard Braised Potatoes with Chicken Thighs
Ingredients
- 4 to 6 bone-in, skin-on chicken thighs (6 ounces each)
- Salt and freshly ground black pepper
- Neutral oil
- 3 sprigs fresh thyme (optional)
- 2 tablespoons whole-grain or Dijon mustard, or a mix
- 1 cup dry white wine
- 1 medium onion (about 8 ounces), cut into thin slices
- 3 cloves garlic, minced (optional)
- 2 pounds fingerling potatoes or any sort of small potato, cut in half unless they are very small
- 1 cup low-sodium chicken broth, chicken stock, or water
- 1/2 bunch fresh parsley leaves, coarsely chopped
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