Braised Chicken with Mustard and Herbs

americastestkitchen.com

Wayne

subheading: GATHER YOUR INGREDIENTS:

½ cup table salt, for brining

1 ½ to 2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass

1 ½ to 2 pounds chicken leg quarters, separated into drumsticks and thighs, trimmed

1 tablespoon vegetable oil

1 onion, chopped fine

3 garlic cloves, minced

1 tablespoon minced fresh thyme

1 teaspoon pepper

1 tablespoon all-purpose flour

⅓ cup dry white wine

3 tablespoons minced fresh parsley

1 ½ tablespoons whole-grain mustard

2 teaspoons lemon juice

View Nutritional Information i

subheading: KEY EQUIPMENT:

Dry Storage Containers

Wooden Spoons

Large Dutch Ovens

Kitchen Tongs

subheading: BEFORE YOU BEGIN:

Chicken breasts are broader at one end than the other, so cut more than halfway up each breast to create two pieces of equal mass (see “For More Equal Parts, Don't Cut Down the Middle,” below). There's no need to take the temperature of the dark meat; it will be properly cooked by the time the white meat reaches its target temperature. If you prefer not to serve the skin, wait until step 6 to remove it; browning the skin produces flavorful compounds that add complexity to the sauce, and braising it releases gelatin, which gives the sauce a rich texture. Chicken breasts are broader at one end than the other, so cut more than halfway up each breast to create two pieces of equal mass (see “For More Equal Parts, Don't Cut Down the Middle,” below). There's no need to take the temperature of the dark meat; it will be properly cooked by the time the white meat reaches its target temperature. If you prefer not to serve the skin, wait until step 6 to remove it; browning the skin produces flavorful compounds that add complexity to the sauce, and braising it releases gelatin, which gives the sauce a rich texture.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer