Creamy Chicken with Mustard Recipe

Ingredients : Serves 4

1.5 kg

2 1/2 tablespoons

1 teaspoon

2 tablespoons

2 teaspoons

85 g

3

2 cloves

1 tablespoon

185 ml

315 ml

125 ml

Chicken, cut into 8 pieces

Wholegrain mustard

Chopped tarragon, plus extra to garnish

Butter

Olive oil

Streaky bacon or mild pancetta, finely chopped

French shallots, finely chopped

Garlic, finely chopped

Plain (all-purpose) flour

Dry white wine

Chicken stock

Cream

• Put the chicken pieces in a glass or ceramic dish. Mix 1 1/2 tablespoons mustard with the chopped tarragon and rub the mixture all over the chicken pieces. Cover and refrigerate overnight.

• Preheat the oven to 180^oC (350^oF/Gas 4). Melt the butter and oil in a frying pan over medium high heat and brown the chicken joints in two batches until the skin is golden. transfer to a lidded ovenproof casserole dish.

• Add the bacon, shallots and garlic to the pan and cook until the bacon just starts to crown, Stir in the flour and cook for 1 minute.

• Add the wine, stock and remaining mustard and cook for about 5 minutes, until the sauce is smooth.

• Pour over the chicken, then cover and bake for 1 hour 10 minutes.

• Remove the chicken from the pan. Stir the cream into the sauce, then reduce the sauce over high heat until it reaches a coating consistency.

• Add the chicken to the sauce and stir until well coated. Serve on a platter with the sauce poured over the chicken. Garnish with the extra tarragon.

• Serve with mashed potato and green vegetables or salad.