
Chicken à la Moutarde
( SERVES 6 )

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Ingredients
1 | Whole chicken, cut into 8 serving pieces |
3 Tbsp | Extra virgin olive oil |
3 Tbsp | Butter |
1 handful | Fresh thyme |
2 | Onions, minced |
160 g | Onions, whole pearl |
160 g | Button mushrooms |
2 | Carrots, diced |
3 | Garlic cloves |
2 Tbsp | Flour |
450 ml | White wine |
4 Tbsp | Maille Dijon Mustard |
450 ml | Chicken stock |
225 ml | Cream, thick |
Directions
- Preheat oven to 180°C.
- Season chicken with salt and pepper.
- Heat Olive oil in large skillet over medium-high heat and brown chicken on all sides.
- Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
- Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelised.
- Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and Maille Dijon Mustard and cook until sauce is smooth.
- Arrange chicken, sauce, and vegetables in baking dish. Pour chicken stock over ingredients until pan is about ¾ full. Cover and bake 45 minutes or until chicken is thoroughly cooked. Stir in cream and cook an additional 5 minutes or until heated through.
Chef’s tip
While this dish is traditionally served with white rice, you could use herbed polenta
http://www.bite.co.nz/recipe/14199/Chicken--la-Moutarde/
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