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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
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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
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Method :
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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.
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Preheat the oven to 180oC (350oF/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.
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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.
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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.
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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.
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Serve with mashed potato and green
vegetables or salad.
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