Yield
4 servings (serving size: 1 cup egg noodles, 2 chicken thighs, and about 1/2 cup vegetable mixture)
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

How to Make It

Step 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.

Step 2

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.

Step 3

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. Serve over noodles.

Step 4

Wine note: This simple dinner deserves a tasty, affordable wine. Astica Chardonnay 2008 ($6), from Argentina, is made without the use of oak, making it a nice, fruity match for the dried plums in this stew. --Jeffery Lindenmuth

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