Rating: 4.5 stars
27 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This chicken recipe elevates the weeknight staple to a new level of decadence. Make it tonight for a flavorful dish that's guaranteed to please.

Recipe by Cooking Light November 2009

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Credit: Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary test

Yield:
4 servings (serving size: 1 cup egg noodles, 2 chicken thighs, and about 1/2 cup vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.

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  • Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Stir in mustard. Add broth and 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.

  • Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.

  • Wine note: This simple dinner deserves a tasty, affordable wine. Astica Chardonnay 2008 ($6), from Argentina, is made without the use of oak, making it a nice, fruity match for the dried plums in this stew. --Jeffery Lindenmuth

Nutrition Facts

483 calories; fat 11.5g; saturated fat 4.3g; mono fat 3.9g; poly fat 1.8g; protein 36.9g; carbohydrates 57.3g; fiber 5g; cholesterol 189mg; iron 3.7mg; sodium 765mg; calcium 76mg.
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