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.
Dijon Mustard Chicken Fricassee
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.
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- Calories: 244
- Calories from fat: 0.0%
- Fat: 10.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 2g
- Protein: 28.2g
- Carbohydrate: 7.8g
- Fiber: 1.5g
- Cholesterol: 80mg
- Iron: 2.1mg
- Sodium: 527mg
- Calcium: 44mg
- 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.
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