Chicken in Creamy Mustard Gravy

This weekend my husband and I went to FOUR movies in the theater! Sisters. The Hateful Eight. The Big Short. Spotlight.  These movies showcased such a range of artistic talent from musical score, to humor, to displaying historical events with empathy and depth.  This time of year we try to get into the theaters to see as many of the nominated movies as possible so that we can debate our own selections and revel in each work. Due to our busy year we are somewhat behind and still want to see Inside Out, Carol, The Revenant, Concussion, and of course, Star Wars.

This meal was one of those ‘what do we have in the pantry after a long day’ meal and it allowed us to putter around the house while the dutch oven worked its magic.  I liked that everything went into one pot, and that it went into the oven and didn’t require much tending…. Is it Sunday night already?

Ingredients:

  • 1 1/2 – 2 pounds of chicken thighs
  • 6 oz of button mushrooms (quartered)
  • 1 onion – diced
  • 3 cloves of minced garlic
  • 5 oz of cherry tomatoes – halved
  • 1 teaspoon oregano (the recipe called for tarragon which I didn’t have)
  • 1 Tablespoon flour
  • 1/2 cup white wine
  • 1 cup stock
  • 1/4 cup dijon mustard
  • 2 Tablespoons plain greek yogurt
  • 1 cup dry quinoa – cooked
  • Salt and Pepper to Taste

Steps and Notes:

  1. Preheat the oven to 350 degrees
  2. Rinse and dry the chicken and season with salt and pepper
  3. Add 1 tablespoon of olive oil to the dutch oven and brown the chicken on both sides then remove and place on a side plate.
  4. In the dutch oven cook the onions (about 5 minutes) and then the mushrooms (4 more minutes) and then the garlic (2 minutes).  
  5. Then, add the tomatoes and flour and stir with a wooden spoon.
  6. Pour in the white wine and deglaze the pan with the wooden spoon then allow it to cook for a few minutes.
    1. It started to smell SO good at this point
  7. Place the chicken back into the dutch oven and add cover it halfway with stock.
  8. Put the lid back onto the dutch oven and cook for 45 minutes. Uncover the pot halfway through.
  9. After 45 minutes, take out the chicken, add the mustard and greek yogurt, and mix well. Place the chicken back in and let everything combine for at least 5 minutes
  10. Serve over quinoa!

 

This reheated well for lunch the next day as well.

chicken w dijon mustard sauce.PNG

2 comments

  1. Hi, this sounds perfect ! My kind of meal…all in a pot 🙂 .Pinned. Have a great week 🙂

    Like

  2. Yum! I made chicken with a mustard sauce too this weekend! Good stuff 🙂

    Like

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