The recipe is simple. Brown a pack of boneless, skinless chicken thighs. Then create a base sauce with some shallots, garlic, dry mustard, and wine. Return the chicken thighs to the pot, and braise over low heat until they're melting and tender.
Chicken thighs get so soft and melt-in-your-mouth when treated like this; we can hardly wait to put this recipe in our menu rotation. We have a couple modifications we'd like to try, too, so check back later this week for our review.
• Get the recipe: Braised Chicken with Shallots at Martha Stewart
Previous Light Eating: Giant Chipotle White Beans
(Image: Martha Stewart)