1 (14-ounce) can fat-free, less-sodium chicken broth
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups hot cooked egg noodles
How to Make It
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. Serve over noodles.
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
We liked this very much. I made it as written, except that I added about a cup of frozen peas at the end so that it could be one-dish meal with baguette slices on the side. Might use herbes de provence instead of thyme/sage next time for more of a French flavor profile. Like many such dishes, it was even more delicious when we ate leftovers for lunch the next day!
This is a slightly easier (and less tasty) version of Bistro Chicken with Rosemary-Roasted Potatoes (Cooking Light March 1999). A bit of work for a weeknight meal, but worth the effort because it is so delicious and the serving size is generous. I did add chopped fresh garlic to the veggies in the initial saute. DD would like garlic-mashed potatoes instead of the noodles next time. I think that can be arranged. :-)
This chicken was really tasty. I'm not a fan of dark meat and I still enjoyed it. I only made half of the recipe and I used half of all the ingredients except the thyme, sage, black pepper, and butter and it came out fine. I will definitely make this again, I just have to be in the mood to cook because the prep work was a little more than I bargained for. Oh, and I did not serve over noodles. I paired it with steamed green beans and sautéed onions.
Started out following recipe, except for 2 changes: made 4 thighs and increased sage to 1 tsp, otherwise I followed the recipe.
The 3/4C water was too much; leaving it out would make sauce richer and shorten the time to reduce the liquid. The sauce was a little bland so I added 1 garlic clove, halved (could use 2 or even 3). Continued to cook, but it still lacked something. Added my go-to for adding savory - Worchestershire sauce. Just a splash, could have done more.
A few problems with the recipe: no instructions on cooking temps.. One reviewer said her sauce reduced too much indicating a too high cooking temp. Another reviewer didn't like the 35 min cooking time, thinking this was a braised recipe. A braise is a long (hours) cooking time in a fairly small amount of liquid - this had lots of liquid, more like a stew or soup. Need better instructions for beginners re: simmer vs browning temp.
Next time: more savories like garlic, rosemary etc. less liquid, longer cook time.
My husband and I LOVE this dish. The first time I made this, I made it exactly as written and I adored it. The second time, I used chicken breasts since my husband doesn't like dark meat. He liked it. I, however, didn't think it was as good.
The prunes give it a really wonderful sweetness. It's delicious.