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Bistro Braised Chicken

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 4 servings (serving size: 1 cup egg noodles, 2 chicken thighs, and about 1/2 cup vegetable mixture)
This chicken recipe elevates the weeknight staple to a new level of decadence. Make it tonight for a flavorful dish that's guaranteed to please.

Ingredients

  • 1 tablespoon butter, divided
  • 8 (4-ounce) 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 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 teaspoons Dijon mustard
  • 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

Nutrition Information

  • calories 483
  • fat 11.5 g
  • satfat 4.3 g
  • monofat 3.9 g
  • polyfat 1.8 g
  • protein 36.9 g
  • carbohydrate 57.3 g
  • fiber 5 g
  • cholesterol 189 mg
  • iron 3.7 mg
  • sodium 765 mg
  • calcium 76 mg

How to Make It

  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.

  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.

  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.

  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