Braised Chicken in Mustard Sauce
Michael Paynic, The Wedge Co-op • Minneapolis, MN for the Co-op Advantage Program
A deliciously different way to serve chicken.
|2 T||canola or vegetable oil |
|4 ||chicken thighs |
|1 ||shallot, minced |
|1 1⁄2 c||dry white wine |
|1 1⁄2 c||chicken stock |
|3 ||whole garlic cloves, peeled |
|1 T||Dijon mustard |
|1 T||capers, rinsed |
|1 T||unsalted butter |
| ||salt and pepper to taste |
Heat oil in a heavy-bottomed pan over medium heat. Brown
chicken thighs on both sides. Remove chicken and drain all but 1 tablespoon of fat from pan. Sauté shallots on medium-low heat until translucent, but not browned. Add white wine, chicken stock and garlic cloves. Add chicken back to the pan and bring to a simmer. Cook covered until chicken is tender, about 30-45 minutes. Remove chicken from the pan again and bring liquid to a boil; reduce by 3⁄4. Once the liquid has thickened, add mustard and capers. Season with salt and black pepper. Add butter to enrich. Add chicken and warm through.
Great when served with garlic mashed potatoes and your favorite