Dijon Mustard Chicken Fricassee

Factor at least eight hours into your prep time for the chicken to marinate in the herb-mustard mixture. You can make this dish up to one day ahead. Cool, cover, and refrigerate cooked chicken in reduced sauce. Reheat over low heat. Serve with a whole grain like wild rice, and fill the plate with haricot verts or a crisp green salad.

1/4 cup Dijon mustard
1/4 cup chopped fresh parsley, divided
1 tablespoon chopped fresh thyme, divided
3 pounds chicken pieces, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon 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

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.

2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black 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.

3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons 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.

4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.

Yield: 4 servings (serving size: about 5 ounces chicken and 1/2 cup sauce)

CALORIES 244 ; FAT 10.6g (sat 2.4g,mono 5.2g,poly 2g); CHOLESTEROL 80mg; CALCIUM 44mg; CARBOHYDRATE 7.8g; SODIUM 527mg; PROTEIN 28.2g; FIBER 1.5g; IRON 2.1mg

Cooking Light, JANUARY 2009

Roasted Chicken with Dijon Sauce

I made this for the first time recently and it is GOOD. Really good. I added mushrooms and did not strain the sauce and it was still really good.

Roasted Chicken with Dijon Sauce

Ingredients

3 pound chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives

Preparation

Preheat oven to 450°F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

Serve chicken with sauce.

From Epicurious.com