Labadie Recipe Database

Name Dijon Mustard Chicken Fricassee Number of People 4 List of Ingredients 1/4 cup Dijon mustard 1/4 cup chopped fresh parsley, divided 1 T chopped fresh thyme, divided 3 lbs. chicken pieces, skinned 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1 T olive oil 1 1/2 cups chopped onion (about 1 large) 3 garlic cloves, minced 1 cup dry white wine 1 cup fat-free, less sodium chicken broth Description Combine mustard, 1 T. parsley, 1 1/2 tsp. thyme and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight. Remove chicken from bag and discard marinade. Sprinkle chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan and cook 5 minutes on each side or until browned. Remove from pan. Add chopped onion to pan and saute 5 minutes or until tender, stirring frequently. Add garlic to pan and saute 1 minute, stirring constantly. Stir in white wine and broth, scraping pan to loosen browned bit. Stir in 1 T. parsley and remaining 1 1/2 tsp. thyme. Return chicken to pan. Cover, reduce heat and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken and sprinkle with remaining 2 T. parsley. Time 8 hours marinade + 1 hour cooking Difficulty (1-5) 2 Notes Serve with a whole grain and a salad or vegetable. Per serving 244 calories, 10 g fat, 23 g protein, 8 g carbohydrates, 1.5 g fiber, 80 mg cholesterol, 2.1 mg iron, 527 mg sodium, 44 mg calcium Image