Country Chicken Braise with Linguine This dish has enough savory sauce to serve with pasta or rice.
Makes 6 servings.
•
3 Tablespoons extra virgin or pure olive oil, divided
•
6 (5-6 oz. each) boneless, skinless chicken thighs
•
3/4 teaspoon salt
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Few turns freshly ground pepper or 1/4 tsp.
•
2 large portabella mushrooms, sliced
•
2 leeks, white part only, cleaned and sliced
•
1 large yellow onion,
diced
•
3 large cloves garlic,
minced
•
2/3 cup dry white wine
•
1 cup chicken broth
•
2 Tablespoons Colman's Prepared Mustard
Heat 12-inch nonstick skillet with 1 Tbsp. oil over medium-high heat. Evenly sprinkle salt and pepper on chicken. Add chicken and brown turning once, 4 minutes per side; transfer to plate.
Add remaining 2 Tbsp. oil, mushrooms, leeks, onion and garlic. Reduce heat to medium-low; cover and cook 5 minutes or until softened and lightly browned.
Add wine; increase heat to high, bring to boil and cook 1 minute. Stir in broth, mustard and return chicken to skillet. Cover, reduce heat to medium-low and simmer 20-25 minutes until chicken is cooked through. Serve over 1 pound cooked thin linguine or 6 cups cooked rice.
Note: 1 tablespoon fresh chopped parsley or 1 teaspoon fresh minced thyme may also be added along with the broth.
*Chicken may be made ahead for serving the next day over freshly cooked linguine or rice.
