Mustard chicken

Recipe from: 3/18/1998 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 8
    chicken thighs
  • 45
    ml
    cake flour
  • 30
    ml
    olive oil
  • 1
    large onion, sliced
  • 4
    garlic cloves, peeled
  • 5
    ml
    rosemary
  • 1
    bay leaf
  • 8
    rindless back bacon rashers, chopped
  • 300
    ml
    white wine
  • 300
    ml
    chicken stock
  • 10
    ml
    prepared Dijon mustard
  • salt and milled pepper to taste
 

Method

 
Dust chicken with flour. Heat oil and cook onion until softened. Add garlic, rosemary, bay leaf and bacon and stir for a few minutes. Add chicken pieces and brown on all sides, then add wine and leave to bubble for 5 minutes. Stir in stock and mustard and cook for 15 minutes (just done) to 1 hour (well done). Season. Serve with butter bean purée (see tips) or mashed potatoes.
 

Read more on: poultry
 

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