Comfort food

If I were a chef or restauranteur...I would serve comfort food. I mean really, who doesn't love comfort food?! So last week when I had an opportunity to cook a few nights and was doing some menu planning for the next couple weeks I made sure to include lots of comfort food options. So to share with you, Wednesday night we had Bistro Braised Chicken compliments of...Cooking Light, obviously! This is pretty cheap to make and the ingredients are all generally something I have at all times so it's an easy go to.

1 Tbsp butter, divided
8 bone-in chicken thighs
1 c. Thinly sliced carrot
3/4 c. Chopped onion
1/2 c. Sliced celery
8 pitted dried plums, chopped
1/2 tsp dried thyme
1/4 tsp dried sage
2 tsp Dijon mustard
1 14 oz can fat-free chicken broth
3/4 c. Water
1/2 tsp salt
1/2 tsp black pepper
4 c. Cooked egg noodles

Melt 1 tsp butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning both sides. Remove chicken from pan; keep warm.

Add remaining 2 tsp butter to pan. 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 c. Water; bring to a simmer.

Return chicken to pan. Cover, reduce heat, and simmer 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.
Something about this dish reminds me of chicken noodle soup...what's more comforting than that?! Bon appetite!