Dijon Mustard Chicken Fricassee

Dijon Mustard Chicken Fricassee Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Factor at least eight hours into your prep time for the chicken to marinate in the herb-mustard mixture. You can make this dish up to one day ahead. Cool, cover, and refrigerate cooked chicken in reduced sauce. Reheat over low heat. Serve with a whole grain like wild rice, and fill the plate with haricot verts or a crisp green salad.


4 servings (serving size: about 5 ounces chicken and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 244
Caloriesfromfat 0.0 %
Fat 10.6 g
Satfat 2.4 g
Monofat 5.2 g
Polyfat 2 g
Protein 28.2 g
Carbohydrate 7.8 g
Fiber 1.5 g
Cholesterol 80 mg
Iron 2.1 mg
Sodium 527 mg
Calcium 44 mg


1/4 cup Dijon mustard
1/4 cup chopped fresh parsley, divided
1 tablespoon chopped fresh thyme, divided
3 pounds chicken pieces, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
1 cup fat-free, less-sodium chicken broth


1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.

2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.

3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.

4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.

Jeanne Thiel Kelley,

Cooking Light

January 2009
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