Ingredients: |
Ingredients: 1 ½ lb chicken thighs (about 8) rinsed and patted dry
2 Tbsp EVOO
1 onion, finely chopped - ¼ lb white button mushrooms, quartered
3 garlic cloves, minced or pressed
1 tomato, cored, halved and chopped or ¾ cup canned chopped tomatoes
1 Tbsp AP flour
1 tsp dried tarragon
1 cup chicken broth, plus extra if needed - ½ cup white wine (can sub extra broth)
¼ cup Dijon mustard
2 Tbsp sour cream
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Directions: |
Directions:Preheat oven to 350. Remove and discard chicken skin. Season with salt & pepper. Heat 1 Tbsp EVOO in heavy-bottomed pot or Dutch oven over med-high heat. Add thighs, smooth side down, and cook until browned, about 4 minutes. Turn and brown the other side, about 3 minutes more. Transfer chicken to plate and set aside.
Add remaining 1 Tbsp EVOO along with onion and cook until soft, stirring occasionally, for about 5 minutes. Stir in mushrooms and continue to cook until mushrooms are soft, 3-5 minutes. Add garlic and cook until fragrant, 1-2 minutes, then add tomato and flour; cook, stirring, until the tomato begins to break down, about 3 minutes. Stir in tarragon. Raise heat and pour in wine, letting it simmer for 1 minute before returning chicken to the pot. Pour in enough broth to reach halfway up the sides of the chicken, then cover pot and place in the oven to braise, until the chicken pulls away from the bone easily, about 45 minutes, removing lid halfway through cooking. Remove the pot from oven, use tongs to transfer the chicken to a plate, and set aside. Add the mustard and sour cream to the sauce and stir to combine. Then return the chicken to the pot and cook for about 5 minutes to bring the flavors together before serving. |
This recipe for Chicken Mustard Chicken (Melissa D'Arabian) is from