THIS DISH CAPTURES what I love about cooking for my family: a comforting homemade meal that brings us together around the dinner table. Fresh rosemary and thyme from my garden give it a personal touch, while Dijon mustard and Sauvignon Blanc create a flavorful pan sauce to spoon over creamy mashed potatoes. It’s simple enough for an everyday dinner but feels special enough to share. For me, preparing a meal like this is a small way to show my family love.
—Submitted by Mindy Swank, St. Timothy Catholic Church in Laguna Niguel.
INGREDIENTS
■ 8 bone-in, skin-on chicken thighs
■ 1 large yellow onion, cut into thin wedges
■ ¼ cup Dijon mustard
■ ¼ cup Sauvignon Blanc
■ 2 tablespoons minced garlic
■ 2 teaspoons fresh thyme leaves
■ 1 tablespoon chopped fresh rosemary
■ 2 tablespoons olive oil, divided
■ Kosher salt and freshly ground black pepper, to taste
■ Prepared creamy mashed potatoes, for serving
DIRECTIONS
1. Preheat the oven to 400°F.
2. Toss the onion wedges with 1 tablespoon olive oil and a little salt and pepper. Spread in a large roasting pan, leaving room for the chicken to fit in a single layer.
3. Pat the chicken thighs dry and season with salt and pepper. Arrange skin-side up among the onions.
4. In a small bowl, whisk together the Dijon mustard, Sauvignon Blanc, garlic, thyme, rosemary and remaining tablespoon of olive oil. Spoon over the chicken.
5. Roast uncovered for 40–50 minutes, checking at 40 minutes, until the chicken reaches 165°F in the thickest part without touching the bone. The onions should be tender and browned at the edges.
6. Let the chicken rest for 5 minutes. Serve with creamy mashed potatoes, spooning the roasted onions and pan juices over the top. Enjoy!