Dijon Mustard Chicken Fricassee
Jodi Edwards
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley (divided)
1 tbsp chopped fresh thyme
3 lb chicken pieces (skin removed)
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 1/2 cup chopped onion (1 large)
3 garlic cloves minced
1 cup dry white wine
1 cup low sodium chicken broth
Combine mustard, 1 tbsp parsley, 1 1/2 tsp thyme with chicken in ziploc bag. Toss to coat. Chill at least 8 hours.
Remove chicken from bag. Sprinkle with salt and pepper. Heat olive oil in skillet with lid or Dutch oven over medium-high heat. Add chicken, cook 5 minutes on each side, until browned. Remove from pan.
Add chopped onion to pan and saute until onion is tender (about 5 min). Add garlic, and cook another minute. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in remaining parsley and thyme, add chicken back to pan. Cover, reduce heat, and simmer for about 25 minutes–until chicken is done. Remove chicken from pan and keep warm.
Cook sauce uncovered over medium heat (about 4 minutes) until sauce thickens. Pour sauce over chicken, garnish with fresh parsley.
This is one of Amy’s and my favorite chicken recipes. It goes well with roasted potatoes and broccoli or green beans!
[Adapted from Cooking Light, Feb 2009]