Mustard-Braised Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 cup dry white wine
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 2 tablespoons minced fresh thyme
- 1 1/2 teaspoons dry mustard
- 1 1/2 cups finely chopped onion
- 1 teaspoon minced fresh rosemary
- 1 cup canned low-salt chicken broth
- 1 3 1/2-pound chicken, cut into 8 pieces
- Carbohydrate 12 g(4%)
- Cholesterol 202 mg(67%)
- Fat 52 g(81%)
- Fiber 3 g(11%)
- Protein 54 g(107%)
- Saturated Fat 13 g(66%)
- Sodium 462 mg(19%)
- Calories 779
Preparation Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl. Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes. Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.
Preparation Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl. Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes. Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.
