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Slow Cooker Herbed Dijon Chicken

Disculpa, pero esta entrada está disponible sólo en Inglés Estadounidense.

Ingredients

Serves 4-6

  • 2-1/2 lb chicken thighs, bone-in, skinless
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1 tablespoon dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon orange zest
  • 1/2 teaspoon black pepper
  • 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

Instructions

Slow Cooker:

  1. Brush the chicken with the Dijon mustard; mix the spice 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 Cooker:

  1. Brush the chicken with the Dijon mustard; mix the spice 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:

  1. Preheat the oven to 350 degrees.
  2. Brush the chicken with the Dijon mustard; mix the spice 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.

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