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.
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
How to Make It
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.
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.
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.
Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.
This is an okay recipe, but I would not make it again. The sauce seemed oily and sharp. This needed something to offset the sharpness-- a bit of cream or butter, though I don't tend to use those products. Someone else might like it, but we just kind of ate it. I served it with polenta and braised kale and we really enjoyed those! Polenta makes a good base for the sauce, if you like the sauce. I too used a tsp. of cornstarch to thicken the sauce.
My boyfriend loves this every time I make it. Fall and Winter are best for this kind of meal, but Spring is good too. I serve it over 1/2 cup Brown Long Grain Jasmin Rice. Make sure to not overcook the rice. YUM!
This is terrific! I used all chicken thighs and served it with Marscapone Mashed Potatoes. The dish smelled wonderful while cooking and was great as leftovers for days afterward. A very easy "comfort food" type dish that is great on a cold night. The one change I made (as best as I can recall) was adding a tsp of cornstarch mixed with a tsp of water to thicken the sauce slightly at the end.
Usually my husband does all the cooking and I get our small child to bed, but I love to cook so I decided to take on a few nights. I made this last night and, after taking his first bite, my husband said, "You're in charge of the cooking from now on." It was really good. A little extra dijon and a tad of cream at the end helped it thicken. Great!
My husband loved this recipe, and was disappointed I only made two chicken breasts. I marinated for about 6 hours because I forgot to do it the night before, but the fresh time and Dijon still worked their magic. I served it with a spinach salad.
This recipe was okay. However, I don't think I will make it again. I didn't have white wine at home so I used 2 cups of low sodium chicken broth so that may have been the difference. The sauce did not thicken for me after reducing it but it was still good over rice. Easy recipe but not super exciting.
I'm surprised by the negative reviews. I used all chicken thighs and thought that there was a lot of flavor to the sauce and that the chicken was very moist. Although there was some prep up front, I liked that the last 20 min. or so I was free to focus on the side dishes and just let the chicken do its thing. I'll definitely make this again.
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