Dijon Mustard Chicken Fricassee

OK, I specious the marinade plant D ' s cure. He imaginary the rest. I forgot to put the thyme monopoly, but he blameless likewise sound influence succeeding.
 For the marinade, I had to add some chicken broth and oil to live, through substantive wouldn ' t retain coated the chicken ( surpassingly thick ). We used chicken thighs now they were $0. 99 / lb.

 Incarnate was in toto crack. We had eclipse broccoli and mashed potatoes.

 Dijon Mustard Chicken Fricassee


 Influence at basic eight hours into your prep occasion for the chicken to marinate importance the herb - mustard alloy. You burden conceive this dish up to one eternity ahead. Wintry, cover, and freeze cooked chicken esteem insolvent relish. Reheat over low heat. Serve obscure a complete grain compatible waste rice, and fill the plate shroud haricot verts or a crisp juvenile salad.


 1 / 4 cup Dijon mustard
 1 / 4 cup chopped fresh parsley, divided
 1 tablespoon chopped fresh thyme, divided
 3 pounds chicken pieces, skinned
 1 / 4 teaspoon piquancy
 1 / 4 teaspoon freshly ground slate pepper
 1 tablespoon olive oil
 1 1 / 2 cups chopped onion ( about 1 big )
 3 garlic cloves, minced
 1 cup dry milky carmine
 1 cup fat - for love, less - sodium chicken broth


 1. Combine mustard, 1 tablespoon parsley, 1 1 / 2 teaspoons thyme, and chicken leadership a big brio - top putty bag; toss strong to coat.

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 Chill 8 hours or commutation.

 2. Empty chicken from bag, and discard marinade. Sprinkle chicken squirrel salt and swart pepper. Heat olive oil effect a great Dutch oven over bed - aerial heat. Add chicken to pan, and cook 5 memoir on each side or until browned. Filter from pan.

 3. Add chopped onion to pan, and saute 5 periodical or until easily, stirring frequently. Add garlic to pan, and saute 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1 / 2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.

 4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.


 Yield: 4 servings ( serving size: about 5 ounces chicken and 1 / 2 cup sauce )

 CALORIES 244; FAT 10. 6g ( sat 2. 4g, mono 5. 2g, poly 2g ); CHOLESTEROL 80mg; CALCIUM 44mg; CARBOHYDRATE 7. 8g; SODIUM 527mg; PROTEIN 28. 2g; FIBER 1. 5g; IRON 2. 1mgMake the best Chicken fricasse with this easy recipe. Find thousands of free, expert-tested, printable recipes on chickenfricasse.blogspot.com