Honey Mustard Braised Chicken

It’s a good sign when M says “you should make this again” before dinner is even finished. The smell while this chicken is cooking is ridiculous and the taste is fantastic as well. This will, for sure, be a repeat offender in our house.

Start by halving a few cloves of garlic (5 for me) and quarter three large shallots.

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Remove the skin from bone-in chicken and salt and pepper. The original recipe called for using chicken thighs, but I used a combination of bone-in chicken thighs and drumsticks. Any bone-in chicken would work.

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Coat the chicken in flour.

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Place the chicken in a large dutch oven with olive oil. Cook on both sides 4-5 minutes until golden brown. (Pretty!)

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Remove the chicken from the pan and add in your garlic and shallots. Saute until softened.

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Add 1/2 cup of white wine to the pan. You know what to do to your glass. Cook until reduced.

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Add in two tablespoons of honey, two tablespoons of whole grain mustard and 1 1/2 cups of water. Bring to a boil and return the chicken to the pan. Cover and cook for 30 minutes or until your chicken is cooked through.

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Once the chicken is cooked through, remove the chicken from the pan. Cover with foil to keep warm.

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Add one pint of halved cherry tomatoes to the pan and season with salt and pepper. Cook on high 5 minutes until sauce has thickened. Return the chicken to the pan and turn to coat with sauce.

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Serve over egg noodles.

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Honey Mustard Braised Chicken
Serves 2
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Ingredients
  1. 6 pieces of bone-in, skinless chicken
  2. Coarse salt and ground pepper
  3. 1/4 cup all-purpose flour
  4. 2 tablespoons olive oil
  5. 3 large shallots, peeled and quartered
  6. 5 garlic cloves, peeled and halved
  7. 1/2 cup dry white wine
  8. 2 tablespoons honey
  9. 2 tablespoons whole grain mustard
  10. 1 pint cherry tomatoes, halved
Instructions
  1. Season chicken with salt and pepper and dredge in flour.
  2. In a dutch oven, heat olive oil over medium-high heat. Add chicken and cook on both sides 4-5 minutes until golden brown.
  3. Remove the chicken from the pan and add in garlic and shallots. Saute until softened.
  4. Add 1/2 cup of white wine to the pan. Cook until reduced.
  5. Add in honey, whole grain mustard and 1 1/2 cups of water. Bring to a boil and return the chicken to the pan. Cover and cook for 30 minutes or until your chicken is cooked through.
  6. Once the chicken is cooked through, remove the chicken from the pan. Cover with foil to keep warm.
  7. Add cherry tomatoes to the pan and season with salt and pepper. Cook on high 5 minutes until sauce has thickened. Return the chicken to the pan and turn to coat with sauce.
  8. Serve over egg noodles.
Adapted from Parsley Sage Sweet
Two Forks One Love http://twoforksonelove.com/

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2 Responses to Honey Mustard Braised Chicken

  1. Melissa@TheChicDream says:

    This looks delicious. I make something similar with pork chops. I will definitely give your version a spin because I love honey mustard.

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