Taking apart a chicken, making stock and then making the most of it’s parts is a skill that every home cook ought to have. Don’t be intimidated to try it at home, watch a youtube video, and even if you don’t get it right the first time you will still have something to eat. Plus, for less than $20 you can stretch a beautiful organic chicken to at least three meals for two people. Four or five if you are really pinching your pennies.
There are so many recipes for chicken and pasta but here is a simple preparation of braised chicken legs with mustard, mushrooms and wine. Once you are used to butchering a chicken and making stock, you can get yourself organized enough that you can break down the chicken and simmer the stock in the morning (including adding the chicken leg bones to the stock) and then make this dish in the evening. If you would rather make this mustard recipe with chicken breasts, reduce the cooking time so they don’t dry out.
Creamy Mustard Braised Chicken with Mushrooms and Thyme
(serves 2)
Remove the skin and bones from the chicken legs. Chop into bite sized pieces. Sprinkle the chicken with healthy pinches of salt and pepper and half the thyme. Set aside. Slice the mushrooms. Heat a medium skillet to medium high heat and add one tablespoon of butter and one of oil. Saute the mushrooms until browned, tossing with the remaining thyme and lots of pepper. Set aside.
Set a pot of water on to boil for your egg noodles. At the same time heat a small dutch oven to medium heat. Add the remaining tablespoon of oil and when hot and the chicken to the pot in one layer. Allow to brown, letting it sit for 3 minutes, then flipping. Remove to a plate. Add onion and stir for 2 minutes while onions softens. Stir in flour, and cook for 3 minutes, string regularly. Add wine and stir to scrape any goodness that is left on the bottom. Simmer until reduced by half. Add chicken and mushrooms to the pot and stir in stock. Stir in half of the parsley. Bring to a simmer. Cover and allow to cook on low heat for 20 minutes.
Add your noodles to your boiling water and cook noodles according to package instructions. Drain. Remove the lid from the dutch oven and stir in cream and mustard. Stir in noodles. Taste and correct for seasoning. Serve, topped with remaining parsley.
{ 8 comments… read them below or add one }
It’s so true. I love using whole chickens – so much flavor and not to mention – more economical!
This recipe looks interesting, but I did not see the mustard anywhere in the recipe, except in the title.
Fixed! Sorry, still jetlagged I missed it when I transcribed.
Delicious! I always find that chicken and mushrooms are the perfect match.
- Brittany
This is the first recipe I have tried of Katerina’s and my husband I loved it! I forgot to get the mushrooms at the store and substituted artichoke hearts instead and it still turned out yummy
I will definitely make this again…with the mushrooms of course!
Thanks @Kim, great to hear! Artichoke hearts sound like a great choice.
Hi Katrina
I was wondering if I could use skinless and boneless chicken thighs in this recipe. Also, what kind of mustard and stock did you use in this recipe.
Dijon mustard & chicken stock, though you could substitute vegetable stock too.
Yes, you can use skinless and boneless, in fact the first step in the recipe is to remove the skin and bones.