There is something about summertime that zaps away my motivation to cook dinner. Maybe it’s the warmer temperatures. Maybe it’s because it’s light later, and I’d rather be in the backyard playing with my kids. I see recipes that I want to make all the time, but when dinner time rolls around, I tend to find lots of excuses to not make what I had planned when it’s warm and sunny outside.
So, instead of starving my family or relying on eating out, I tend to look for recipes that are easy, or that require very little hands on time. This recipe fits the bill!! While it does take some time to cook, the hands on time is very minimal. A big bonus for this recipe, too, is that it is quite inexpensive. Boneless, skinless chicken breasts are so expensive these days that I am always looking for tasty ways to cook up bone-in chicken. This was a perfect recipe for that!
Looking for more free recipes?
For the Chicken
- 1 1/2 to 2 pounds bone-in chicken thighs, skin removed
- salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, chopped
- 1/4 pound white button mushrooms, quartered
- 3 cloves garlic, minced
- 1 tomato, chopped
- 1 tablespoon flour
- 1 1/2 cups chicken stock, plus more if needed
- 1/4 cup Dijon mustard
- 2 tablespoons sour cream
For the Buttered Noodles
- 2 chicken bullion cubes
- 1 pound egg noodles
- 3 tablespoons butter, softened
- 1 tablespoon sour cream
- chopped fresh parsley, for garnish
- salt and freshly ground pepper
- Preheat the oven to 350F. Season the chicken with salt and pepper on both sides.
- Heat 1 tablespoon of the olive oil in a dutch oven over medium-high heat. Brown the chicken on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining tablespoon of olive oil to the dutch oven. Add in the onion and cook until soft. Add the mushrooms and continue to cook until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant. Add the tomatoes and flour, and stir. Allow to cook for a minute or two to remove the raw flour flavor. Turn up the heat and deglaze the pan with 1/2 cup of the chicken stock.
- Add the chicken back into the dutch oven and add enough chicken stock to reach half way up the chicken. Cover the dutch oven and place in the oven. Braise for 45 minutes, removing the lid halfway through. When finished, remove the chicken from the pot. Add in the mustard and sour cream and whisk to blend. Return the chicken to the pan and let sit for 5 minutes for the flavors to blend.
- To make the Super Buttered Noodles: Bring a large pot of water to a boil. Add in the bullion cubes and cook the noodles according to the package directions. Drain the noodles, and then set the colander in the pot to catch any water as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and noodles. Season with salt and pepper and toss to combine well.
- Serve the chicken over Super Buttered Noodles.
- From $10 Dinners