Prep Time: 15 minutes
Total Time: 45 minutes
Serves: 4


White Wine Mustard Chicken Thighs

  • 2 lb bone-in skinless chicken thighs (8 small or 4 large)
  • 1 tsp paprika
  • 1/2 tsp each salt and pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, sliced
  • 1 cup Treasury Wine Estates Chardonnay
  • 3 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp chopped fresh tarragon, divided


  • 1 cup quinoa
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh chives
  • 1/4 tsp each salt and pepper


White Wine Mustard Chicken Thighs: Season chicken with paprika, salt and pepper. Heat olive oil in large skillet set over medium heat; cook chicken thighs, in batches if needed, for about 3 minutes per side or until golden brown. Transfer to plate.

Stir garlic into skillet; cook for 1 to 2 minutes or until lightly golden. Stir in wine; bring to boil. Stir in mustard, honey and half of the tarragon. Return chicken to pan. Reduce heat to medium-low; cover and cook for 18 to 20 minutes or until chicken is cooked through and tender.

Quinoa: Meanwhile, cook quinoa according to package directions. Stir in lemon juice, parsley, chives, salt and pepper.

Divide quinoa among 4 plates; top with chicken and sauce. Sprinkle with remaining tarragon.


  • Substitute chicken breasts for thighs if desired.
  • This dish is just as delicious made with brown rice.
  • Serve with green beans, peas or asparagus.


Pair with: Chardonnay