Braised Chicken Thighs with Mustard and Chestnuts
daddio66in2000
Posts: 34 Member
Braised Chicken Thighs with Mustard and Chestnuts
Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.
Servings: 4, plus leftover chicken for lunch
5 skinless, boneless chicken thighs (1 1/4 lb)
Kosher salt and freshly ground pepper
1 Tbsp olive oil
2 leeks, sliced into 1/2" rings
1 cup homemade chicken stock or low-sodium chicken broth, divided
1 cup cooked chestnuts, quartered
2 Tbsp whole grain mustard
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
Reduce heat to medium, add leeks to skillet, and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add 2 Tbsp. stock and scrape up any browned bits from bottom of skillet. Stir in chestnuts and remaining stock and return chicken to skillet. Simmer, covered, until chicken is cooked through, 10–15 minutes. Reserve 1 chicken thigh for tomorrow’s lunch.
Stir mustard into sauce and season with salt and pepper.
Servings: 4, plus leftover chicken for lunch
Nutrition per Serving: 330 Calories, 10g Fat, 2g Saturated Fat, 120mg Cholesterol, 29g Carbs, 3g Dietary Fiber, 8g Total Sugars, 30g Protein, 460mg Sodium
Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.
Servings: 4, plus leftover chicken for lunch
5 skinless, boneless chicken thighs (1 1/4 lb)
Kosher salt and freshly ground pepper
1 Tbsp olive oil
2 leeks, sliced into 1/2" rings
1 cup homemade chicken stock or low-sodium chicken broth, divided
1 cup cooked chestnuts, quartered
2 Tbsp whole grain mustard
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
Reduce heat to medium, add leeks to skillet, and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add 2 Tbsp. stock and scrape up any browned bits from bottom of skillet. Stir in chestnuts and remaining stock and return chicken to skillet. Simmer, covered, until chicken is cooked through, 10–15 minutes. Reserve 1 chicken thigh for tomorrow’s lunch.
Stir mustard into sauce and season with salt and pepper.
Servings: 4, plus leftover chicken for lunch
Nutrition per Serving: 330 Calories, 10g Fat, 2g Saturated Fat, 120mg Cholesterol, 29g Carbs, 3g Dietary Fiber, 8g Total Sugars, 30g Protein, 460mg Sodium
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