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Home > Recipes > Chicken à la Moutarde

Chicken à la Moutarde
( SERVES 6 )

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Chicken à la Moutarde

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Sponsored by Maille

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

  1. Preheat oven to 180°C.
  2. Season chicken with salt and pepper.
  3. Heat Olive oil in large skillet over medium-high heat and brown chicken on all sides.
  4. Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
  5. Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelised.
  6. 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.
  7. 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

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http://www.bite.co.nz/recipe/14199/Chicken--la-Moutarde/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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