Categories
This dish starts out on the stove but while bubbles to a tasty finish in the oven, giving you some time to toss a salad and boil up some egg noodles to ladle the rich sauce over. Make sure to have some crusty bread on hand to sop up the sauce, and you have an easy and delicious weeknight dinner!
Ingredients:
1 1/2 - 2 lbs chicken thighs, skinned
2 tbsp olive oil
1 onion, chopped
1/4 lb mushroom, quartered
3 cloves garlic
1 tomato, chopped
1 tbsp flour
1 tsp tarragon
1/2 cup white wine
1 chicken stock
1/4 cup Dijon mustard
2 tbsp sour cream
Pre-heat the oven to 350F
In a Dutch onion over medium heat, heat the olive oil before adding the chicken thighs and browning both sides, in batches. Remove browned chicken to plate and set aside. Add a little more oil of you need to and sauté the onion until softened. Add the mushrooms to the pan and continue to cook until they soften as well. Toss the garlic in and keep cooking it, stirring, until fragrant before stirring in the flour. You want to cook this a few minutes longer to get rid of the raw flour flavor, then stir in the tarragon and pour in the white wine, stirring up any brown bits off the bottom of the pan. Add the chicken back to the pan, and then the chicken broth.
Put the lid on the Dutch oven and bake in the oven for 45 minutes, removing the lid half way through, until the chicken is cooked. Put the Dutch oven from the oven and remove the chicken to a plate. Stir mustard and sour cream into the remaining sauce, and serve the chicken with the sauce drizzled over top and steamed egg noodles.
Serves 4
Adapted from 10 Dollar Dinners