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Mustard Chicken With Vegetables And Hominy

Web20.Chickens's picture
Ingredients
  Chicken thighs 1 Pound, separated, skin removed if desired
  Chicken legs 1 Pound, separated, skin removed if desired
  Chicken drumsticks 1 Pound, separated, skin removed if desired
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed through a press
  Dried thyme 2 Teaspoon
  Dried summer savory 1 Teaspoon
  Chicken broth 2 Cup (32 tbs)
  Frozen stew vegetables 1 Pound
  Canned hominy/Posole 16 Ounce, drained
  Dijon mustard 2 Tablespoon (Grainy)
Directions

1. Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Stir in garlic, thyme, and savory and cook 1 minute. Add broth, vegetables, and hominy.
2. Reduce heat to medium-low, cover, and cook until chicken is tender with no trace of pink near bone, about 35 minutes. Stir in mustard and season with additional salt and pepper to taste before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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