Mustard Chicken

Recipe Ingredients

1 cup	237ml	Canned low-salt chicken broth
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	59ml	Dijon mustard - plus
2 tablespoons	30ml	Dijon mustard
6		Garlic cloves - minced
2 teaspoons	10ml	Worcestershire
1/8 teaspoon	0.6ml	Hot pepper sauce
		= (such as Tabasco)
2 tablespoons	30ml	Butter - (1/4 stick)
2 tablespoons	30ml	Olive oil
1		Chicken - (3 1/2 lbs) - cut into 8 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Herbes de Provence - crumbles
		= (or dried thyme, crumbled)
		Chopped fresh parsley

Recipe Instructions

Combine first 6 ingredients in small bowl. Melt butter with oil in heavy skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes.

Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes. Using slotted spoon, transfer chicken to platter. Cover chicken with foil and keep warm.

Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes. Pour sauce over chicken. Sprinkle with parsley. Serve immediately.

This recipe yields 4 servings.

Source:
Bon Appetit, May 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.