My sister and I have this thing we do when an event was a big mess and we later reference it, we call it "The Great Blank Debacle of 200x", where blank is the particular incident and x is the year in which it occured. It is much more fun than it ever should be and it always warrants a giggle. That is how things are with sisters. If you are a female and you have a sister I am sure you understand. Tons of inside jokes, routines and rituals that make no sense at all but that you both will never grow tired of.
So why do I bring up this strange little ritual you ask? Because when the whole "Cooking Light Copyright Debacle of 2009" (as my sister and I refer to it) happened I wanted more than anything to abandon Cooking Light as my main recipe source and to find a publication that would appreciate the free publicity I provided them. But I knew that I could never even entertain the thought of not using Cooking Light recipes. Their recipes are so flavorful, guilt free, and perfect for a family with dietary restrictions. I haven't yet been able to let go of my frustrations with the way their editorial assistant handled the situation, but remain equally devoted to their magazine. So when I tasted this recipe I couldn't have been more smug. It was not good at all. Ha, Finally! One point for team blog! Cooking Light has a recipe that isn't amazingly delicious and I found it. It was flavorless, time consuming, and runny. So if you are still interested in trying this dish after my glaring review............
Dijon Mustard Chicken Fricassee
Adapted from Cooking Light
4 servings (serving size: about 5 ounces chicken and 1/2 cup sauce)
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley, divided
- 1 tablespoon chopped fresh thyme, divided
- 1 whole cut up chicken, skinned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme in a small bowl.
Add the mixture and chicken to a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.
2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned.
Remove from pan.
3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly.
Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme.
Return chicken to pan.
Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.