Braised Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbs butter, divided8 (4-oz) bone in chicken thighs, skinned1 cup thinly sliced carrot3/4 cup chopped onion1/2 cup thinly sliced celery8 pitted dried plums, chopped1/2 tsp dried thyme1/4 tsp dried sage2 tsp dijon mustard1 (14 oz) can fat free, less sodium chicken broth3/4 cup water1/2 tsp salt1/2 tsp black pepper
1. Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove the chicken from pan; keep warm.
2. Add remaining 2 teaspoons butter to pan; add carrot, onion celery and dried plums; cook 4 mins or until vegetables begin to soften, stirring frequently. Stir in the thyme and the sage; cook 30 seconds. Stir in the mustard. Add broth and water, scraping pan to loosen brown bits. Bring to a simmer.
3. Return chicken to pan. Cover, reduce heat, and simmer for 35 mins. Uncover, raise heat to med-high and simmer until sauce is reduce by half (about 10 mins). Stir in salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user DAFFYDAFFODIL.
2. Add remaining 2 teaspoons butter to pan; add carrot, onion celery and dried plums; cook 4 mins or until vegetables begin to soften, stirring frequently. Stir in the thyme and the sage; cook 30 seconds. Stir in the mustard. Add broth and water, scraping pan to loosen brown bits. Bring to a simmer.
3. Return chicken to pan. Cover, reduce heat, and simmer for 35 mins. Uncover, raise heat to med-high and simmer until sauce is reduce by half (about 10 mins). Stir in salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user DAFFYDAFFODIL.
Nutritional Info Amount Per Serving
- Calories: 269.4
- Total Fat: 8.5 g
- Cholesterol: 122.3 mg
- Sodium: 791.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.3 g
- Protein: 29.8 g
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