Provencal Mustard Braised Chicken “Stew”

It’s been a rough start to March here in the Northeast. Last week we were pounded with snow/freezing rain and another storm is due this Wednesday.

Thus, upon looking out my window yesterday afternoon I could only think of two things: 1. The snow looks pretty but….. 2. I miss warm weather & need some comfort food. So I broke out my trusty dutch oven (see pic below) and decided to make something hearty and filling. But, I’m going to let you in on a little secret: NOT ALL COMFORT FOOD HAS TO BE FATTENING.

GASP!!! Are you wondering if you read that right? Well you did. It’s true. Every once in a while i indulge, but for the most part, I try to “health-ify” all my meals.

This specific dish is something I whipped up with items I had on hand: a yellow onion, a few cloves of garlic, carrots, celery, baby red potatoes, organic boneless skinless chicken breasts, low sodium organic chicken broth, a bunch of spices, and half a bottle of white wine (remnants from the night before…Don’t judge me- it was a looong Saturday lol).

Sounds pretty meager, and I suppose it was at first, but upon adding a tablespoon of flour as a thickening agent to the cooked veggies, followed by a delicious grainy dijon mustard for flavor- yum. Finish it off by pairing with some crusty bread or {to be healthier}  serve over a bed of quinoa.  If this seems like something you’d be interested in making, read the recipe below. Bonus fact: It basically cooks itself. And quick. This meal is GREAT for prepping ahead of time too, since all “stews” taste better the next day.

 

Provencal Mustard Braised Chicken “Stew”

Ingredients:

  • 4 organic boneless, skinless chicken breasts chopped into cubes
  • 3 full sized carrots, chopped
  • 3 celery ribs, chopped
  • 1/2 a small bag of baby red potatoes rinsed and quartered
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 3 tablespoons grainy dijon mustard (I prefer Grey Poupon)
  • 1 tablespoon all purpose flower
  • 2 tablespoons fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt and freshly cracked black pepper
  • 2 cups dry white wine (I used Pinot Grigio, but you can also use Savingon Blanc. Other wines will work too, just be mindful that the sweeter the wine, the sweeter the stew will be)
  • 2 cups reduced sodium organic chicken stock
  • 2 tablespoons olive oil (I was out of it so I used cold pressed organic sunflower oil purchased at a local farmers market)

Directions:

  1. Rinse the chicken and pat dry. Using a very sharp knife, cube the chicken breasts, then sprinkle with salt & pepper.
  2. Heat 1 tablespoon olive oil in the dutch oven over high heat. Once shimmering, place the chicken in, cooking for about 8 minutes, or until no longer pink. (Be sure not to overcook. It’s ok if a few larger pieces don’t look fully cooked, as they will be placed back in the pot later.)
  3. Remove the chicken with a slotted spoon and place on a plate. In the meantime, add remaining one tablespoon olive oil and heat until warm. Place the diced onion, carrots, celery, and potatoes in the dutch oven. Cook about 6-8 minutes, or until brown and fragrant. Then put in the 2 garlic cloves and cook 1 additional minute.
  4. Next, stir in the tablespoon of all purpose flour. Stirring constantly, cook 1-2 minutes, or until fully incorporated and light brown.  (This will help to thicken your stew.)
  5. Add the 2 cups white wine. Simultaneously, using a wooden spoon, stir the veggies and make sure to get all the browned bits off the bottom of the pot. Cook the wine until you can no longer smell the alcohol, and reduced by about half.
  6. Add the 2 cups chicken stock, thyme, and oregano, and cook until the mixture comes to a boil.
  7. Add back in the chicken cubes, along with the 3 tablespoons grainy dijon mustard. Taste and add more salt & pepper if necessary.
  8. Bring the stew to a boil, then simmer on low for 30 minutes. Add fresh parsley before serving.

**Note: If cooking for meal prep, let cool, then refrigerate or freeze. When ready, defrost completely and cook on stove top till warm.**

I couldn’t believe it but even my 7 year old loved this meal. It’s hearty, healthy, and warms the soul on a cold day. Hope you & your family enjoy!

xo Robin

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