Country Chicken Braise This country French style braise is great for 4 as a light dinner or 2 hearty. Recipe can be doubled.
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2 Tbsp. extra virgin or
pure olive oil, divided
•
4 large (6 oz. each) boneless, skinless
chicken thighs
•
3/4 teaspoon salt
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Few turns freshly ground pepper or 1/4 tsp.
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1 leek, white part only, cleaned and sliced
•
1 medium yellow
onion, diced
•
2 large garlic cloves,
minced
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1/3 cup dry white wine
•
1/2 cup chicken broth
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1 Tablespoon Colman's Prepared Mustard
Heat large 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 Tbsp. oil, leek, onion and garlic. Reduce heat to medium-low; cover and cook 5 minutes or until softened and lightly browned.
Add wine; bring to boil and cook 20 seconds. Stir in broth, mustard and return chicken to skillet. Cover and simmer 20 minutes until chicken is cooked through. Serve with crunchy hot bread for dipping.
