Saturday 1 November 2008

Chicken in Dijon Mustard Sauce

I prepared this dish for a wine tasting event last week, and several people asked for the recipe. You may be interested in the wine tastings and wine events that are organized by Grape Sense, see their website http://www.grapesense.com/. In the meantime enjoy!

6 large chicken thighs, if these are not readily available use whole legs
1 onion sliced
2 cloves garlic - crushed
1/2 bottle red burgundy wine
salt and fresh ground pepper
small tub creme fraiche
2 large tbs. Dijon mustard
2 tsp corn flour

  • Put the chicken thighs into a non metallic dish/container
  • Add the onion and garlic and sprinkle with seasoning.
  • Pour over the wine.
  • Cover and leave in the fridge overnight or up to 24 hours.
  • Remove the chicken from the marinade, saving the marinade for later.
  • Heat a thick based frying pan and add a very small amount of oil.
  • Put the chicken in the pan, skin side down, in a single layer, and brown until the skin is golden and crisp. Turn over and allow to colour on the other side. Set the browned chicken to one side and repeat with the e remaining pieces of chicken,
  • Put the chicken in a shallow casserole dish or a Pyrex roasting dish, arranging the chicken in a single layer overlapping slightly if necessary.
  • Pour over the reserved marinade, add chicken stock or water to cover the chicken thighs. Cover dish with foil.
  • Put into a hot oven 200C for 30 mins then lower the temperature to 100C and cook for a further 3 hours - check from time to time, the chicken should be cooking very gently if the liquid is bubbling lower the temperature. All ovens are different.
  • When the chicken is cooked through but is still attached to the bone allow to cool.
  • Pour off the cooking liquid and set to one side.
  • In a separate pan mix the creme fraiche with the corn flour until smooth.
  • Mix in the mustard until you have a smooth paste.
  • Add the remaining cooking juices to the paste and stir until smooth. Bring to the boil stirring all the time.
  • Adjust the seasoning, adding more mustard to taste.
  • Pour the sauce back over the chicken thighs and return to the oven to warm through at 100C for about 1 hour.

This quantity makes 6 portions - adjust to your requirements.

No comments: