Bistro Braised Chicken

• 1 tablespoon butter, divided
• 8 (4-ounce) bone-in chicken thighs, skinned
• 1 cup thinly sliced carrot
• 3/4 cup chopped onion
• 1/2 cup thinly sliced celery
• 8 pitted dried plums, chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 teaspoons Dijon mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups hot cooked egg noodles

1. Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.
2. Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Stir in mustard. Add broth and 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.
3. Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.
4. Wine note: This simple dinner deserves a tasty, affordable wine. Astica Chardonnay 2008 ($6), from Argentina, is made without the use of oak, making it a nice, fruity match for the dried plums in this stew. --Jeffery Lindenmuth

butter, chicken, carrot, onion, celery, thyme, sage, mustard, chicken broth, water, salt, black pepper, hot cooked egg noodles

Taken from www.myrecipes.com/recipe/bistro-braised-chicken (may not work)