Best Bistro Braised Chicken Recipes

Bistro Braised Chicken image

Provided by Lynette !

Categories Chicken

Time 1h25m

Number Of Ingredients 15

1 Tbsp butter, divided
8 chicken thighs, bone in, skinned (4 oz each)
1 c carrot, thinly sliced
3/4 c onion, choppped
1/2 c celery, thinly sliced
2 clove garlic, minced
8 dried plums, pitted and chopped
1/2 tsp dried thyme
1/4 tsp dried sage
2 tsp dijon mustard
14 oz chicken broth, low sodium
3/4 c water
1/2 tsp salt
1/2 tsp black pepper, freshly ground
4 c egg noodles, hot, cooked

Steps:

1. Melt teaspoon butter in a large skillet over medium heat. Add chicken to the pan; cook for 6 minutes, browning on both sides. remove the chicken from the pan; keep warm.
2. Add the remaining 2 teaspoons butter to the pan; swirl until the butter melts. Add the carrot, onion, celery, garlic, 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 the broth and 3/4 cup water, scraping pan to loosen the browned bits; bring to a simmer.
3. Return the chicken to the pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase the heat to medium-high, and simmer until the sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.

BISTRO BRAISED CHICKEN image

Yield 4 1 cup egg noodles, 2

Number Of Ingredients 14

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

Steps:

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. Nutritional Information Amount per serving Calories: 483 Fat: 11.5g Saturated fat: 4.3g Monounsaturated fat: 3.9g Polyunsaturated fat: 1.8g Protein: 36.9g Carbohydrate: 57.3g Fiber: 5g Cholesterol: 189mg Iron: 3.7mg Sodium: 765mg Calcium: 76mg