BISTRO BRAISED CHICKEN

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.