Also, the winner of the Food Should Taste Good giveaway is at the end of this post!
This week has been crazy and I’m pretty exhausted. My work schedule really only changed about an hour (I used to work 7 – 3 and now work about 8 – 4:30, plus a 40-minute commute) but it’s been a big adjustment. I feel like I don’t have time to:
cook a decent dinner
do some minor couponing
spend time with Matt
keep the house semi-clean
keep up with volunteering
play on the interwebz
It’s an adjustment but I’m working with it. I had way too much down time before. I like being busy and having to prioritize my time! That said, I’m trying really hard to not let my blog suffer from this rescheduling. I didn’t post yesterday and that’s pretty rare for a Wednesday! That said, I was excited about the Spanish Surf and Turf post and felt it could stand on it’s feet for more than a day.
Anyway, let’s talk about dinner last night. I saw this on TV, an episode of Melissa d’ Arabian’s Ten Dollar Dinners. The episode was Chicken for Changeand the Chicken in Mustard looked amazing.
So, I made it! Ingredients included:
1 pound chicken thighs
Salt and pepper
2 tbsp extra-virgin olive oil, divided
1 onion, chopped
3 cloves garlic, minced
1/2 tomato, chopped
1 tbsp flour
1 tsp dried tarragon
1/2 cup white wine
1 cup chicken broth
1/4 cup Dijon mustard
2 tbsp sour cream or Greek yogurt
Preheat the oven to 350 degrees. Rinse and dry the chicken thighs and season with salt and pepper. I forgot to do this but it’s an easy enough step so just do it.
Sidenote: this recipe requires a Dutch oven. I do not own a Dutch oven. I’m 100% sure this recipe would taste incredible in a Dutch oven but if you don’t have one, then you are stuck using a skillet and casserole dish like me. The recipe will still taste great, but possibly less amazing than if you were to use a Dutch oven.
Heat 1 tablespoon olive oil in a Dutch oven (or large skillet) over medium-high heat. Brown the thighs on both sides, then remove and set aside.
Add the remaining 1 tablespoon olive oil to the Dutch oven (or large skillet) and cook the onions until soft, about 5 minutes. Stir in the garlic and cook about 2 minutes. Add the tomatoes and flour and cook, stirring, about 3 minutes. Add your tarragon.
Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. At this point, I’ll separate directions for Dutch oven users vs. skillet users.
Dutch oven: return the chicken to the Dutch oven. Add enough chicken broth to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
Skillet: place the browned chicken in a casserole dish. Dump the contents of the skillet on top of the chicken, then add enough broth to reach halfway up the sides of the chicken. Cover with aluminum foil and braise for 45 minutes, removing the foil halfway through.
When finished, remove the chicken and set aside. Add the mustard and sour cream/Greek yogurt and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes.\