Bistro Braised Chicken

In my house a successful attempt at a new recipe is determined by the reaction of the boys. This meal was eaten by both of them, without a complaint or even "What is this, mom??" And it had PRUNES in it. Yes, prunes. Shh! Don't tell my kids!

Ingredients

• 1  tablespoon  butter, divided (I used dairy free margarine)
• 8  (4-ounce) bone-in chicken thighs, skinned (I used boneless)
• 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 (I substituted rosemary since we did not have 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

Preparation

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.