Chicken in Mustard with Super Buttered Noodles

Chicken in Mustard with Super Buttered Noodles
Chicken in Mustard with Super Buttered Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    # chicken thighs, legs, or breasts, skin removed

  • Salt & pepper to taste

  • 2

    TSP olive oil, divided

  • 1

    onion, chopped

  • 1/4

    # button mushrooms, quartered

  • 3

    cloves garlic, minced

  • 1

    tomato, chopped

  • 1

    TSP flour

  • 1

    tsp dried tarragon

  • 1/2

    cup white wine

  • 1

    cup chicken stock (more if needed)

  • 1/4

    cup Dijon mustard

  • 2

    TSP sour cream

  • NOODLE INGREDIENTS

  • 2

    chicken bouillon cubes

  • 1

    # egg noodles

  • 3

    TSP butter, softened

  • 1

    TSP sour cream

  • Fresh chopped parsley for garnish

  • Salt & pepper to taste

Directions

1. Preheat oven to 350 degrees. 2. Rinse & dry chicken parts & season with salt & pepper 3. Heat 1 TSP olive oil in dutch oven over medium heat. Brown chicken parts. Remove & set aside. 4. Add remaining TSP olive oil to dutch oven & cook onions for 5 minutes. Add mushrooms & cook 3 - 5 minutes more. Stir in garlic & cook about 2 minutes. Add the tomatoes & flour & cook, stirring constantly for 3 minutes. Stir in tarragon. Turn up heat & deglaze the pan with the white wine. Allow to bubble for a minute or two. 5. Return chicken to dutch oven & add enough chicken stock to reach 1/2 way up the sides of the chicken. 6. Cover & place in oven. Braise for 45 minutes. Remove lid 1/2 way through. 7. Remove chicken from dutch oven & set aside. 8. Add mustard & sour cream. Whisk to blend well. Add chicken to pan & allow flavors to meld before serving over noodles. About 5 minutes. SUPER BUTTERED NOODLES 1. In a large pot filled with water, dissolve bouillon cubes & cook noodles until softened. 2. Drain the noodles & nestle the colander in the pot to capture some of the water as it drains. 3. Remove colander & stir in butter & sour cream until it melts. Add the parsley. Season with salt & pepper. Toss & combine well 4. Pour into serving bowl & serve.

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