This Mustard-Braised Chicken is a comforting Mediterranean-inspired main featuring tender chicken pieces rubbed with a robust blend of fresh thyme, marjoram, and rosemary. The chicken is seared to golden perfection before being simmered in a savory broth of dry white wine, low-salt chicken stock, and Dijon mustard. The result is juicy, aromatic meat coated in a glossy, herb-infused sauce. Perfect for weeknight dinners or special occasions, this dish brings restaurant-quality flavor to your home table. Serve with crusty bread to soak up the delicious sauce.
Mustard-Braised Chicken *Jb
Description
This Mustard-Braised Chicken is a comforting Mediterranean-inspired main featuring tender chicken pieces rubbed with a robust blend of fresh thyme, marjoram, and rosemary. The chicken is seared to golden perfection before being simmered in a savory broth of dry white wine, low-salt chicken stock, and Dijon mustard. The result is juicy, aromatic meat coated in a glossy, herb-infused sauce. Perfect for weeknight dinners or special occasions, this dish brings restaurant-quality flavor to your home table. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
-
In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon minced thyme, 1 1/2 teaspoons marjoram, 1/2 teaspoon dry mustard, and 1/2 teaspoon minced rosemary to form a paste.
-
Rub the herb paste all over the chicken pieces. Place chicken in a bowl, cover, and refrigerate for 2 hours or overnight.
-
Heat 2 tablespoons olive oil in a heavy large pot over medium-high heat.
-
Sprinkle chicken with salt and pepper. Add chicken to the pot and cook until browned on all sides, about 12 minutes. Transfer chicken to a bowl.
-
Add the chopped onion to the pot; saut over medium-high heat until tender, about 8 minutes.
-
Add the minced garlic; saut for 2 minutes.
-
Add the white wine, chicken broth, Dijon mustard, remaining 1 tablespoon thyme, remaining 1 1/2 teaspoons marjoram, and remaining 1/2 teaspoon rosemary to the pot. Bring to a boil.
-
Return the chicken to the pot. Reduce heat to medium-low. Cover and simmer until the chicken is cooked through, about 25 minutes.
-
Transfer chicken to a platter and cover to keep warm.
-
Boil the liquid in the pot until thickened to a sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper.
-
Pour the sauce over the chicken and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 170.9kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 2.5g13%
- Cholesterol 22.2mg8%
- Sodium 39.0mg2%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 1.3g6%
- Sugars 0.1g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh herbs are unavailable, you can use dried herbs, but reduce the quantity by half. Dijon mustard can be substituted with whole grain mustard for a different texture and flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the chicken from drying out.
Serve with crusty bread to soak up the sauce, roasted potatoes, or steamed green beans.
