 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
1 tablespoon butter, divided |
8 (4-ounce) bone-in chicken thighs, skinned |
1 cup thinly sliced carrot |
3/4 cup chopped onion |
1/2 cup thinly sliced celery |
8 pitted dried plums, chopped |
1/2 teaspoon dried thyme |
1/4 teaspoon dried sage |
2 teaspoons dijon mustard |
1 (14-ounce) can fat-free, less-sodium chicken broth |
3/4 cup water |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
4 cups hot cooked egg noodles |
Directions:
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.
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.
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.
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
|
|