Bistro braised chicken


Dinner tonight, February 26, 2016
Delicious everyday meal, or for dinner guest. I served it with hot quinoa, and it was just awesome
4 servings

  • 1 tablespoon butter, divided
  • 8 (4-ounce) bone-in chicken thighs, skinned
  • 1 cup thinly sliced carrot
  • ¾ cup chopped onion
  • ½ cup thinly sliced celery
  • 8 pitted dried plums, chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • 2 teaspoons Dijon mustard
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • ¾ cup water
  • ½ teaspoon salt
  • ½ teaspoon 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 chicken from pan; keep warm.

Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add carrot, 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 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.

Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper.

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