Chicken in Mustard with Super Buttered Noodles

By poljar

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

Preparation

Step 1

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.