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:
- Brush the chicken with the Dijon mustard; mix the spice blend with salt and sprinkle onto mustard coating.
- Add the wine/broth and prunes to the cooker; add chicken mixture.
- Cook on LOW: 7 hrs or HIGH: 3 ½ hrs.
- Stir the sour cream into the chicken and juices in the cooker.
Pressure Cooker:
- Brush the chicken with the Dijon mustard; mix the spice blend with salt and sprinkle onto mustard coating.
- Add the wine/broth and prunes to the pot; add chicken mixture.
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes.
- Remove lid; stir in the sour cream.
Oven:
- Preheat the oven to 350 degrees.
- Brush the chicken with the Dijon mustard; mix the spice blend with salt and sprinkle onto mustard coating.
- Add the wine/broth and prunes to a shallow ovenproof dish; add chicken mixture.
- 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.
- Stir in the sour cream.
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