Chicken in Mustard
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken in Mustard calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/2 to 2 pounds chicken thighs, skin removed
Kosher salt and freshly ground black pepper
2 tbls Extra Virgin Olive Oil, divided
1 onion, chopped
1/4 lb White Button Mushrooms, quartered
3 cloves garlic, minced
1 tomato, chopped
1 tbls Flour
1 tsp Dried Tarragon
1/2 cup white wine
1 cup chicken stock, plus more if needed
1/4 Cup Dijon Mustard
2 tbls Fat Free Sour Cream
Directions
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.