Some cosmetic changes in preparation for larger site changes in the works.

Close
Joe

Mustard Braised Chicken

Veteran Member
8089 posts
Joined: Dec 14, 2005

Options

Posted to Thread #18294 at 3:03 pm on May 31, 2010

MUSTARD-BRAISED CHICKEN

From Bon Appetit, 1/98. A bistro-type dish that goes well with French fries.


3 tbs. olive oil, (total)
2 tbs. minced fresh thyme, (total)
3 tsp. minced fresh marjoram, (total)
1˝ tsp. dry mustard
1 tsp. minced fresh rosemary, (total)
1 3˝-lb. chicken, cut into 8 pieces

Salt and pepper

1 ˝ cups finely chopped onion
2 tbs. minced garlic
1 cup dry white wine
1 cup chicken broth
6 tbs. Dijon mustard


Stir 1 tbs. oil, 1 tbs. of the thyme, 1˝ tsp. of the marjoram, the dry mustard and ˝ tsp. of the rosemary until a paste forms. Rub paste all over chicken. Transfer to bowl and chill 2 hours or overnight.

Heat 2 tbs. oil in large pot. Sprinkle chicken with salt and pepper. Add to pot and brown on all sides. Transfer to bowl.

Add onion to pot; sauté until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard, 1 tbs. thyme, 1˝ tsp. marjoram and ˝ tsp. rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat, cover and simmer until chicken is cooked, about 25 minutes.

Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.


Other messages in this thread: