Mustard Chicken Recipe - Cooking Index
Mustard Chicken Recipe - Cooking Index
| 1 cup | Canned low-salt chicken broth | |
| 1/2 cup | Chopped onions | |
| 1/4 cup | Dijon mustard - plus | |
| 2 tablespoons | Dijon mustard | |
| 6 | Garlic cloves - minced | |
| 2 teaspoons | Worcestershire | |
| 1/8 teaspoon | Hot pepper sauce | |
| = (such as Tabasco) | ||
| 2 tablespoons | Butter - (1/4 stick) | |
| 2 tablespoons | Olive oil | |
| 1 | Chicken - (3 1/2 lbs) - cut into 8 pieces | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | Herbes de Provence - crumbles | |
| = (or dried thyme, crumbled) | ||
| Chopped fresh parsley |
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
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