Dijon Mustard Chicken Fricassee

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.

Yield: 4 servings (serving size: about 5 ounces chicken and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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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