Bistro Braised Chicken

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

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.

Yield: 4 servings (serving size: 1 cup egg noodles, 2 chicken thighs, and about 1/2 cup vegetable mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 483
  • Fat: 11.5g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.9g
  • Carbohydrate: 57.3g
  • Fiber: 5g
  • Cholesterol: 189mg
  • Iron: 3.7mg
  • Sodium: 765mg
  • Calcium: 76mg

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

Preparation

  1. 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. 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. 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
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