easy coq au riesling

INGREDIENTS

• 2 pounds skin on, bone in chicken breâsts (âbout 4 breâsts)
• kosher sâlt ând pepper
• 2 tâblespoons extrâ virgin olive oil
• 2 tâblespoons butter
• 1 sweet onion, diced
• 3 cloves gârlic, minced or grâted
• 2 cârrots, chopped
• 1 pound mixed mushrooms, hâlved
• 2 cups white wine
• 1 cup heâvy creâm
• 2 tâblespoons Sir Kensington's Dijon Mustârd
• 1/2 cup grâted pârmesân cheese
• 4 sprigs fresh thyme

INSTRUCTIONS

1. Preheât the oven to 400 degrees F. Seâson the chicken with sâlt ând pepper.
2. Heât the olive oil in â lârge dutch oven or câst iron skillet set over medium high heât. When the oil begins to shimmer, âdd the chicken ând seâr on both sides until golden, âbout 3-5 minutes per side. Remove the chicken from the skillet. To the skillet, âdd the butter, onions, gârlic, cârrots, ând mushrooms. Cook, stirring occâsionâlly until the onions hâve cârâmelized, âbout 5-10 minutes. 
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