Bistro Braised Chicken

Submitted by Todd Jordan on December 29, 2014 - 9:57am

Summary

Yield
SourceCooking Light
Prep Time45 minutes
CategoryPoultry
CuisineAmerican

Description

Ingredients

  • 1 tbsp butter
  • 8 skinless chicken thighs
  • 1 cup thinly sliced carrot
  • 3/4 cup onion - chopped
  • 1/2 cup thinly sliced celery
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 2 tsp dijon mustard
  • 14 ozs chicken broth
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

1.  Melt tsp butter in a large skillet over medium heat,  Ad chicken to pan, cook 6 minutes; brown on both sides.  Remove chicken from pan; keep warm.

2.  Add remaining butter to pan and melt; add veg and cook 4 minutes or until they 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 brown 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 (~10 minutes).  Stir in S&P.  Serve over rice or noodles.

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