Today’s Recipe: Braised Chicken

There are SO many chicken recipes out there that it's easy to get bored fast. We think it pays to be creative. Next time you're planning a chicken dinner, try this braised version with mushrooms and almonds. Besides loving the flavor, you'll benefit from the heart-healthy nuts: According to a British Journal of Nutrition study, daily consumption of 2 ounces of nuts -- like almonds, walnuts and peanuts -- lowers LDL by around 5 percent.

Makes 4 to 6 servings


4 tablespoons olive oil

8 boneless, skinless chicken thighs

1 large sweet onion, sliced

1 1/2 pounds sliced mushrooms

4 cloves garlic, minced

1 teaspoon dried thyme leaf

1 bay leaf

1 1/2 cups dry white wine

4 cups chicken broth

Grated rind of one lemon

Juice of one lemon

1 tablespoon Dijon-style mustard

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

1/2 cup sliced, toasted almonds


  1. Preheat oven to 350 F.
  2. Heat the oil over high heat in a large Dutch oven fitted with a lid. Season the chicken with salt and pepper. When the oil is hot, add half the chicken and cook about three minutes per side, or until golden brown. Note: Try not to turn the chicken too soon or it will stick. Transfer to a plate while cooking the second batch. When all the chicken is cooked, put to the side.
  3. Add the onion, mushrooms and garlic. Cook, stirring occasionally, until the onions and mushrooms are soft and they start to brown, about eight minutes. Add thyme, bay leaf and wine. Bring to a boil, scraping up browned bits from the bottom of the pan and allow the liquid to reduce by half. Add the broth and chicken. Allow it to come to a simmer. Cover the pan and transfer to the oven for 30 minutes.
  4. Remove the pan from the oven, transfer the cooked chicken to a platter and keep warm. Finish the sauce.
  5. Bring the pan liquid to a boil and reduce again by half or until slightly thickened. Stir in the lemon rind, juice and mustard and whisk well until incorporated into the sauce. Stir in chopped parsley, season with salt and pepper, to taste, and spoon the sauce over the chicken. Sprinkle the toasted almonds. Serve immediately.