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Bistro Braised Chicken Recipe

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This recipe for Bistro Braised Chicken is from Made with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tblsp Butter, divided
8 (4 oz) bone-in chicken thighs, skinned
1 c thinly sliced carrot
3/4 c chopped onion
1/2 c thinly sliced celery
8 pitted dried plums, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
2 tsp Dijon mustard
1 (14 oz) can fat-free less-sodium chicken broth
3/4 c white wine
water
salt & pepper
4 c hot cooked egg noodles or rice
Directions:
Directions:
Melt 1 tsp butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.

Add remaining 2 tsp butter to pan; swirl until butter melts. Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Stir in mustard. Deglaze with 3/4 c white wine, scraping to loosen any brown bits. Add broth; bring to a simmer.

Return chicken to pan. Add water until chicken is just covered. Cover, reduce heat and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half(about 10 minutes) Stir in salt and pepper to taste. Serve over pasta or rice.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I ended up thickening sauce with some cornstarch to get it to the consistency that I wanted. Very tasty!

 

 

 

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