Braised Chicken Thighs
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Braised Chicken Thighs calories by ingredient
Introduction
This is great served over garlic mashed potatoes or egg noodles. Adapted from Cooking Light Magazine. This is great served over garlic mashed potatoes or egg noodles. Adapted from Cooking Light Magazine.Number of Servings: 4
Ingredients
-
1 Tbs butter, divided
8 (4-oz) bone in chicken thighs, skinned
1 cup thinly sliced carrot
3/4 cup chopped onion
1/2 cup thinly sliced celery
8 pitted dried plums, chopped
1/2 tsp dried thyme
1/4 tsp dried sage
2 tsp dijon mustard
1 (14 oz) can fat free, less sodium chicken broth
3/4 cup water
1/2 tsp salt
1/2 tsp black pepper
Directions
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.