adapted from Melissa d’Arabian

1 1/2 to 2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and black pepper
1 + 1 tablespoons avocado oil, divided
1 tablespoon butter
1 onion, chopped **
1/4 pound white button mushrooms, quartered
1 cup shredded carrots
3 cloves garlic, minced
1 can petite diced tomatoes
1 tablespoon WONDRA flour
1 teaspoon dried tarragon or thyme
1/2 cup white wine
1 cup chicken stock, plus more if needed
1-2 tablespoons Dijon mustard
2 tablespoons sour cream

  • Preheat the oven to 350°.
  • Rinse and dry the chicken thighs and season with FRESH ground salt and pepper.
  • Heat 1 tablespoon oil  and 1 tablespoon butter in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon oil to the Dutch oven and cook the onions until soft, about 5 minutes.
  • Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes.
  • Stir in the garlic and cook until fragrant, about 2 minutes.
  • Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes.
  • Stir in the tarragon or thyme.
  • Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two.
  • Return the chicken to the Dutch oven.
  • Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 15 minutes.
  • Remove the chicken from the Dutch oven and set aside.
  • Add the mustard and sour cream and whisk to blend well.
  • Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes.
  • Serve over Super Buttered Noodles.

NOTE: **I use a combo of red and green onions or whatever I have on hand.

1 tablespoon Better Chicken Bouillon
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
FRESH ground sea salt and black pepper

  • In a large pot filled with boiling water, dissolve the bouillon and cook the noodles according to package directions.
  • Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain.
  • Remove the colander and stir the butter and sour cream into the pasta water until the butter melts.
  • Add the parsley and the noodles.
  • Season with FRESH ground sea salt and pepper.
  • Toss to combine well.
  • Pour into a serving bowl and serve.

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