Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
4 servings (serving size: 1 cup egg noodles, 2 chicken thighs, and about 1/2 cup vegetable mixture)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

EllenDeller's Review

September 03, 2014
We liked this very much. I made it as written, except that I added about a cup of frozen peas at the end so that it could be one-dish meal with baguette slices on the side. Might use herbes de provence instead of thyme/sage next time for more of a French flavor profile. Like many such dishes, it was even more delicious when we ate leftovers for lunch the next day!

thecoloryes's Review

June 02, 2014

Greyorra's Review

January 18, 2014
Not too impressed, but it could be very good with some work.

dalenecorey's Review

November 24, 2013

daneanp's Review

August 28, 2013
This is a slightly easier (and less tasty) version of Bistro Chicken with Rosemary-Roasted Potatoes (Cooking Light March 1999). A bit of work for a weeknight meal, but worth the effort because it is so delicious and the serving size is generous. I did add chopped fresh garlic to the veggies in the initial saute. DD would like garlic-mashed potatoes instead of the noodles next time. I think that can be arranged. :-)

Loves2Eat23's Review

February 11, 2013
This chicken was really tasty. I'm not a fan of dark meat and I still enjoyed it. I only made half of the recipe and I used half of all the ingredients except the thyme, sage, black pepper, and butter and it came out fine. I will definitely make this again, I just have to be in the mood to cook because the prep work was a little more than I bargained for. Oh, and I did not serve over noodles. I paired it with steamed green beans and sautéed onions.

Tiffany0914's Review

December 16, 2012
I enjoyed the use of plums in this for that sweet, something different, however it wasn't something I can say I loved and I wouldn't make it again.

ejsfremont's Review

November 03, 2012
Started out following recipe, except for 2 changes: made 4 thighs and increased sage to 1 tsp, otherwise I followed the recipe. The 3/4C water was too much; leaving it out would make sauce richer and shorten the time to reduce the liquid. The sauce was a little bland so I added 1 garlic clove, halved (could use 2 or even 3). Continued to cook, but it still lacked something. Added my go-to for adding savory - Worchestershire sauce. Just a splash, could have done more. A few problems with the recipe: no instructions on cooking temps.. One reviewer said her sauce reduced too much indicating a too high cooking temp. Another reviewer didn't like the 35 min cooking time, thinking this was a braised recipe. A braise is a long (hours) cooking time in a fairly small amount of liquid - this had lots of liquid, more like a stew or soup. Need better instructions for beginners re: simmer vs browning temp. Next time: more savories like garlic, rosemary etc. less liquid, longer cook time.

Savanna1986's Review

April 07, 2012
My husband and I LOVE this dish. The first time I made this, I made it exactly as written and I adored it. The second time, I used chicken breasts since my husband doesn't like dark meat. He liked it. I, however, didn't think it was as good. The prunes give it a really wonderful sweetness. It's delicious.

KarenDiane's Review

March 29, 2012