Allison Malec is a Marketing Manager at Clarkson Potter, a division of Random House, and is an editor at The Recipe Club. She lives in New York City, and loves to cook, bake and eat. She loves anything sweet, especially Momofuku Milk Bar’s Compost Cookies, Ben and Jerry’s Oatmeal Cookie Crunch Ice Cream, and Vanilla Mr. Softee cones with rainbow sprinkles.
I am constantly brainstorming new ways to cook with chicken. In Melissa d’Arabian’s Ten Dollar Dinners (Clarkson Potter, August 2012), mustard, mushrooms and garlic add great flavor to chicken thighs. I also added celery, since I thought it went with the French feel of the dish. The result was a creamy, delicious chicken dish that was just as good the next day. Also, the preparation time really was 15 minutes, so it’s quite the easy weeknight meal!
Recipe for Mustard Chicken
From Ten Dollar Dinners by Melissa d’Arabian
Preparation time: 15 minutes
Cooking time: 1 hour, 15 minutes
1½ pounds chicken thighs (about 8), rinsed and patted dry
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
¼ pound white button mushrooms, quartered
3 garlic cloves, finely minced or pressed through a garlic press
1 tomato, cored, halved, and chopped, or ¾ cup canned chopped tomatoes
1 tablespoon all-purpose flour
1 teaspoon dried tarragon
½ cup dry white wine
1 cup chicken broth, plus extra if needed
¼ cup Dijon mustard
2 tablespoons sour cream
1. Preheat the oven to 350°F. Place the chicken on a cutting board and remove and discard the skin. Season the meat with the salt and pepper. Heat 1 tablespoon of the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the thighs, smooth side down, and cook until browned, about 4 minutes. Turn over the thighs and brown the other side, about 3 minutes more. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon olive oil along with the onion and cook until soft, stirring occasionally, for about 5 minutes. Stir in the mushrooms and continue to cook until the mushrooms are soft, 3 to 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes, and then add the tomato and flour and cook, stirring, until the tomato begins to break down, about 3 minutes. Stir in the tarragon. Raise the heat and pour in the wine, letting it simmer for 1 minute before returning the chicken to the pot. Pour in enough broth to reach halfway up the sides of the chicken, then cover the pot and place it in the oven to braise, until the chicken pulls away from the bone easily, about 45 minutes, removing the lid halfway through cooking.
3. Remove the pot from the oven, use tongs to transfer the chicken to a plate, and set aside. Add the mustard and sour cream (if using) to the sauce and stir to combine. Then return the chicken to the pot and cook for about 5 minutes to bring the flavors together before serving.