Dijon Mustard Chicken Fricassee

OK, I made the marinade with D's help. He made the rest. I forgot to put the thyme in, but he just added it in later.
For the marinade, I had to add some chicken broth and oil to it, because it wouldn't have coated the chicken (too thick). We used chicken thighs because they were $0.99/lb.

It was really good. We had with broccoli and mashed potatoes.

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