Friday, October 25, 2019

Braised Chicken with Mustard & Herbs

We made this dinner way back in February but since the weather is getting cooler, it seems like a good time to finally blog about this braised dish: Braised Chicken with Mustard & Herbs. It was in the March & April 2019 issue of Cook's Illustrated.
Pretty sure I got to chop the onion. I always cry when I chop onions and shallots.
No photos of the brining process, just the patted dry chicken parts. This isn't an overnight, complicated brine process, just 30-60 minutes in salty water. Much easier than the time we brined the 20+ lb Thanksgiving turkey and as far as I am concerned, that was a waste of time and ingredients, not to mention the risk of spreading raw turkey germs all over the counter, sinks, refrigerator.
Brown the chicken.
Then saute the onion.
Everything together, ready to braise in wine and water, seasoned with garlic, thyme, onion, pepper.
When the chicken is cooked remove it from the pot. Add the parsley, mustard, and lemon juice to the pot and stir. Serve chicken with sauce.
This made a delicious sauce, especially spooned over some rice.
We roasted cauliflower, too, which made for a very white and bland plate but everything was delicious. The chicken was juicy and flavorful. The sauce was yummy even if we thought it was a bit thin compared to the photo of their sauce. We really like sauces with mustard and lemon so this is a definite make again meal.

Recipe here.

No comments:

Post a Comment