Bistro Braised Chicken

  • CMLucas Posted: 04/13/10
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    Loved this dish and would definitely make again. I did not change a thing; the chicken was tender and the flavor combination was excellent. I agree with others that the dried plums were a key ingredient. They add just the right amount of flavor to the dish without being overpowering - my husband didn't even realize they were in the dish.

  • kcnkate Posted: 11/15/09
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    My husband and I both really enjoyed this recipe--particularly the sauce--although, I did make a few minor changes: I left out the celery and doubled the carrots because my husband dislikes celery and I also left out the dried plums. I left the skin on through the braising and then removed it and skimmed off all the fat from the sauce before serving. Delish!

  • bbarrese Posted: 01/07/11
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    Love this recipe...have made it several times. I usually use bone in skinless thighs, but didn't have them so I used skinless boneless. I also substituted fennel tonight because I didn't have celery, and it was delicious. Served with brown rice instead of noodles...still good. For quick prep, I use a food processor to slice the veggies real thin and chop the onion.

  • ProfAmy Posted: 01/06/10
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    Delicious, though the sauce came out fairly thick for me-- almost a gravy (this may have been due to temperature on the simmer for me). Like some others suggested, I added rosemary. Very easy, though hard to wait for it to be done, given that it smells as good as it tastes!

  • HeatherNY Posted: 11/06/09
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    I made this recipe a couple of weeks ago for my family (of picky eaters) and we absolutely loved it! It was definately one of the most flavorful chicken recipes I have tried in a long time! The blend of ingredients was perfect- with nothing too overpowering. I used two chicken thighs and one (bone-in) chicken breast, as my husband prefers white meat. I didn't have the dried plums so I used dried cranberries and they tasted wonderful! I also served this with mashed potatoes which were delicious topped with the sauce. I've passed this recipe out to a couple of people already, and will definately make it again!

  • Saecca Posted: 12/31/09
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    Oh my...this one was great! The plums (which I never had used in a hot dish before) was utterly fantastic. It added just a hint of sweetness. I loved the combination of everything. I actually ate probably 3/4 of this by myself over two days. This is one of the best recipes I've had in a LONG time where I actually crave it (I cook dinner religiously ever night, so I go threw tons of recipes a month, so that is big for me). I used whole wheat egg noodles too.

  • JanieRG Posted: 11/23/09
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    A good basic recipe. I added extra carrots and a parsnip--- I like extra vegetables. At the end, I thought the sauce was still too thin, so I added a roux... and a 1/2 tsp of rosemary. When I make this again, I'll double the plums, adding some at the end... they pretty much disintegrated after the 1/2 hour simmer.

  • Roserene Posted: 05/01/10
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    This recipe is a hands-down favorite whenever I cook it! B/c I don't keep dried plums (prunes) in my cupboard, I substitute chopped golden raisins. The sauce is still delicious, and this is great with homemade mashed potatoes. Also, it freezes well.

  • juliardye Posted: 11/02/09
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    Made this last night for supper & we enjoyed it. The chicken was tender and had a great infused flavor from the sauce (I liked the dried plum undertone). I used chicken breasts that I cut in half instead of the thighs. The cooking time was long (I guess that's what braising is all about), but I was glad I tried this on a Sunday vs. a weeknight when I usually feel more rushed to make dinner. I would make again -- on a weekend!

  • Paisley9 Posted: 11/09/09
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    Great recipe for everyday meal and I would serve to guests with appropriate sides. Would definitely make again. Did not alter ingredients but went by weight rather than number of chicken thighs - next time will just buy 8 thighs as sufficient sauce is produced.

  • KerryGrif Posted: 11/22/09
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    I've made this recipe twice-- both times it was very enjoyable. I made this with dried apricots instead of prunes both times, highly recommend the change! I also used chicken breasts, which were moist and juicy. This is a very flavorful dish.

  • LauraLeigh8 Posted: 12/09/09
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    I couldn't believe how rich and delicious the sauce was in this dish, and the chicken meat just fell off the bone. Absolutely fantastic!

  • Roughleyme Posted: 11/13/10
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    This was super delicious!! I used boneless, skinless thighs and 2 breasts. I dredged them lightly in flour to help thicken the sauce in the end. I also added extra virgin olive oil to the butter. I added fresh rosemary too. I added the prunes the last 10 minutes of cooking but I will add them in the beginning next time. I think they're intended to melt into the sauce to add depth of flavor. Didn't dig them in chunks. It's amazing what the dijon mustard adds. I will make this again and again.

  • ilovetarragon Posted: 04/21/10
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    This dish is savory and moist. It is a French country style; a 'peasant's dinner'. Served over noodles or mashed potatoes, it is very filling and nourishing. I was heavy handed with the thyme and added a bit more sage than the recipe called for. I also added some rosemary and doubled the prunes, half of which I added during the last 10 minutes. I used 1 lb chicken breasts (3, halved) and cooked it in my dutch oven on the stovetop. Next time I will reduce the 3/4 cup water to 1/2 cup so that the sauce is thicker. I agree with the other reviewer who noted that you could easily substitute any dried fruit (apricots, cranberries, raisins (?)) for the prunes. My husband and I gobbled this up and loved every mouthful! Delicious!!

  • MaryyarM Posted: 10/04/10
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    SO good! It was very easy to double/triple in my dutch oven - I used 24 thighs. Next time I will definitely use bone in breast meat - the sauce was very fatty and it was hard to get out without also taking out the dried spices. Mine didn't reduce that well, but I think that's better for freezing. This tastes AMAZING!!! Next time I'll also use more onions and more dried plums.

  • lexy7070 Posted: 09/28/11
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    So good! I want everyone I know to try it, but people shy away because of the prunes or "dried pitted plums." Get over it people! Prunes are delicious! They lend a beautiful, subtle sweetness to the whole dish, which is what makes this recipe exciting and new!

  • coffeemama123 Posted: 12/09/11
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    This is one of my go-to recipes! The grocery store runs chicken thighs for $0.88/ lb a lot, and all of the other ingredients are so affordable! Very tasty and economical. Depending on how large the chicken thighs are, you may want to brown them in 2 batches. Also, a lot of times I make it ahead of time so that I can refrigerate it and skim the fat off of the top. I live alone, and I've discovered this recipe freezes really well, and if you cook the egg noodles before you freeze it, you can just put the chicken on top of the noodles, and it just gets better! I highly recommend this recipe.

  • Savanna1986 Posted: 04/07/12
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    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.

  • Loves2Eat23 Posted: 02/11/13
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    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.

  • ejsfremont Posted: 11/03/12
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    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.

  • Tiffany0914 Posted: 12/16/12
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    I enjoyed the use of plums in this for that sweet, something different, however it wasn't something I can say I loved and I wouldn't make it again.

  • Greyorra Posted: 01/18/14
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    Not too impressed, but it could be very good with some work.

  • daneanp Posted: 08/28/13
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    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. :-)

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