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Mustard Braised Chicken

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8089 posts
Joined: Dec 14, 2005


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


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.

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