Ingredients
* 1 1/2 to 2 lb skinless, boneless chicken
breasts or thighs
* Kosher salt and freshly ground
black pepper
* 2 tbsp olive oil, divided
* 1 onion, chopped
* 1/4 lb white button mushrooms,
quartered
* 3 cloves garlic, minced
* 1 tomato, chopped
* 1 tbsp flour
* 1/2 tsp dried Italian seasoning
* 1/2 cup white wine or chicken
stock
* 1 cup chicken stock, plus more if
needed
* 1/4 cup Dijon mustard
* 2 tbsp sour cream
Directions
1. Preheat the oven to 350 degrees F.
2. Season the chicken with salt and pepper. If using chicken breasts, cut or pound them to the thickness of chicken thighs.
3. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the chicken on both sides, working in batches if needed. Remove the chicken and set aside.
4. Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the Italian seasoning. Turn up the heat and deglaze the pan with the white wine or chicken stock, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
5. When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over egg noodles or mashed potatoes.
1. Preheat the oven to 350 degrees F.
2. Season the chicken with salt and pepper. If using chicken breasts, cut or pound them to the thickness of chicken thighs.
3. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the chicken on both sides, working in batches if needed. Remove the chicken and set aside.
4. Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the Italian seasoning. Turn up the heat and deglaze the pan with the white wine or chicken stock, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
5. When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over egg noodles or mashed potatoes.
Notes
I used chicken breasts, and made sure they weren't too thick. Everyone loved this, and I really enjoyed the addition of tomatoes to the dish. We served it over egg noodles, but you could serve this with rice, cauliflower rice, or mashed potatoes.
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