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BISTRO BRAISED CHICKEN Recipe

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This recipe for BISTRO BRAISED CHICKEN is from Eat, Drink and Be Merry!, 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 T. butter, divided
8 (4-ounce) bone-in chicken thighs, skinned
1 cup thinly sliced carrots
¾ cup chopped onion
½ cup thinly sliced celery
8 pitted dried plums, chopped
½ t. dried thyme
¼ t. dried sage
2 t. Dijon mustard
1 (14-ounce) can fat-free, lower sodium chicken broth
¾ cup water
⅜ t. salt
½ t. freshly ground pepper
4 cups hot cooked egg noodles
Directions:
Directions:
■ Melt 1 t. 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 t. of butter to pan, swirl until butter melts. Add carrots, 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. Add broth and ¾ cup water, scraping pan to loosen browned bits; bring to a simmer.
■ Return chicken to pan. Cover; reduce heat and simmer 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour total
Personal Notes:
Personal Notes:
This tasty recipe is from "Cooking Light." The rich flavor of the chicken thighs is accented with the sweet dried plums and tangy Dijon mustard adding incomparable richness to this French-style meal.

 

 

 

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