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

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.