Chicken in Mustard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 to 2 pounds chicken thighs, skin removedKosher salt and freshly ground black pepper2 tbls Extra Virgin Olive Oil, divided1 onion, chopped1/4 lb White Button Mushrooms, quartered3 cloves garlic, minced1 tomato, chopped1 tbls Flour1 tsp Dried Tarragon1/2 cup white wine1 cup chicken stock, plus more if needed1/4 Cup Dijon Mustard2 tbls Fat Free Sour Cream
Preheat oven to 350 degrees F.
Rinse and dry the chicken thighs and season with sald and pepper
Heat 1 tbls olive oil in a dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining 1 tbls olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add themushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Sitir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Buttered Noodles - see that recipe if desired.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PATTIMARTINEZ.
Rinse and dry the chicken thighs and season with sald and pepper
Heat 1 tbls olive oil in a dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining 1 tbls olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add themushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Sitir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Buttered Noodles - see that recipe if desired.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PATTIMARTINEZ.
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 9.2 g
- Cholesterol: 115.2 mg
- Sodium: 2,384.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.7 g
- Protein: 30.5 g
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