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bistro braised chicken

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Budget friendly meal featuring chicken thighs and egg noodles!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For bistro braised chicken

  • 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

How To Make bistro braised chicken

  • 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.
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