Dijon Mustard Chicken Fricasse... Spinach, Part 2

And here is the second recipe using spinach.  This one recommends you serve it over some long grain wild rice, which would be great too, but as I mentioned in the last post, I had some spinach to use.  The way I prepared it made it more like a chicken salad with a hot pan dressing over it, and I served it with French bread on the side.

This recipe looks more daunting at the beginning, but trust me, it's not that time consuming or difficult.  And your house will smell amazing while it's cooking... this would be a good one to try if you're having a Valentine's dinner at home!

And by the way, I'm going to experiment with a way to attach recipe cards (that include my notes) to these posts that are ready for printing/emailing/social media sharing etc. so bare with me and check back for that. 

Dijon Mustard Chicken Fricasse (Cooking Light)

Ingredients

• 1/4 cup Dijon mustard
• 1/4 cup chopped fresh parsley, divided
• 1 tablespoon chopped fresh thyme, divided
• 3 pounds chicken pieces, 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

Preparation

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in 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 25 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.

Enjoy, friends!