Zen of Slow Cooking
Servings:
4-6
Prep time:
00:05
Chicken in a creamy mustard sauce with prunes on a bed of green beans.
Ingredients
- 2-1/2 lb chicken thighs, bone-in, skinless
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- Provençale blend
- ½ cup (4 fl oz) white wine or chicken broth (increase to 3/4 cup for Pressure Cook method)
- 7 oz (20) ready-to-eat pitted prunes
- ¼ cup (2 oz) sour cream
- For serving: 1 lb green beans
Instructions
- Slow Cook: 1) Brush the chicken with the Dijon mustard; mix the Provençale blend with salt and sprinkle onto mustard coating. 2) Add the wine/broth and prunes to the cooker; add chicken mixture. 3) Cook on LOW: 7 hrs or HIGH: 3 ½ hrs. 4) Stir the sour cream into the chicken and juices in the cooker.
- Pressure Cook: 1) Brush the chicken with the Dijon mustard; mix the Provencale blend with salt and sprinkle onto mustard coating. 2) Add the wine/broth and prunes to the pot; add chicken mixture. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes. 4) Remove lid; stir in the sour cream.
- Oven Cook: 1) Preheat the oven to 350 degrees. 2) Brush the chicken with the Dijon mustard; mix the Provencale blend with salt and sprinkle onto mustard coating. 3) Add the wine/broth and prunes to a shallow ovenproof dish; add chicken mixture. 4) Cover the dish loosely with aluminum foil (remove halfway through cooking) and bake for 45 - 50 minutes or until the internal temperature of the chicken reaches 165°F. 5) Stir in the sour cream.
Tips
Serve over steamed green beans and with a side of roasted baby potatoes.
