Cannoli tubes are wrapped in these shells, which are then deep-fried. Rich ricotta cheese filling is what cannoli shells are often filled with.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 pound skin-on, bone-in chicken thighs
- salt and ground black pepper to taste
- ⅓ cup Dijon mustard
- 1 large onion, sliced
- 1 cup white wine
- 1 cup chicken broth
- ⅓ cup heavy cream
- 1 large bay leaf
- 5 sprigs fresh thyme
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, oven-proof casserole dish or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 of the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to casserole dish. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 10 g |
| Sodium | 919 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Best new recipe I’ve tried this year. Extremely easy and delicious. My husband could not stop talking about how good it was.
Loved the different flavor. I used breasts since I had no thighs. Also switched to honey mustard with a speck of horseradish as I had no Dijon. I bet I could sneak some vegetables in there as well. Adding this to my go to poultry dishes
Delicious. Next time I will let the sauce thicken more before putting in oven. Husband loved it! Made it exactly as written except I didn’t have fresh thyme. Used a pinch of dried instead.
Delicious! The chicken was perfect. Kids and hubby gobbled this up! Followed recipe exactly.
This recipe is very good. I would however change the procedure to prevent overbrowning of the mustard. I do not like to risk burning my good quality Dijon mustard. I would rather brown the thighs but put the mustard AFTER they are browned. The other option is to lower the temperature to brown them but that defeats the purpose or searing them. As of everything else it is fine I do however it might end with too much sauce. Depending on the side it might be OK especially if served with pasta. I served it with Carrot Rice from this site which I made without using the pureed toasted peanuts. Both mild flavors blended well. This will absolutely be in my regular recipes it has all the potential for a nice dinner!
My hubby loved it. I couldn’t get the sauce to thicken up so I added a couple TBLSP of flower.
Super tasty. Had just enough for leftovers (which I usually dislike) and it was just as yummy.
There wasn’t enough for seconds and everyone wanted seconds ! It was deeelish!
Added carrots and peas, I think the frozen peas slightly diluted the sauce. Quality of Dijon used is integral to this dish. I’ll make it again