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French-style mustard and white wine chicken recipe
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Irresistible slow-cooked French-style chicken served with steamed vegetables and zesty mustard. Ooh-la-la!
Ingredients:
  • 4 Australian Chicken Drumsticks
  • 4 Australian Chicken Thigh Cutlets
  • 1 leek, pale section only, thinly sliced
  • 4 middle bacon rashers, thickly sliced
  • 2 garlic cloves, crushed
  • 250ml white wine
  • 100g lentils
  • 500g baby potatoes, halved
  • 1 bunch Dutch carrots, peeled, ends trimmed, halved lengthways
  • 375ml chicken stock
  • 23.40 gm Dijon mustard
  • 80g creme fraiche
  • 20.00 ml tarragon leaves
Instructions:
  • Preheat the oven to 150°C. In a large flameproof casserole pan over medium-high heat, heat half of the oil. Sear the chicken in batches for 5 minutes on each side until golden brown. Transfer the chicken to a plate.
  • In the same pan, heat the rest of the oil. Sauté onion, leek, bacon, and garlic for 5 minutes until the onion softens. Pour in the wine; let it boil and reduce by half for 2-3 minutes. Add back the chicken, lentils, potato, carrot, stock, and mustard. Gently mix everything together and bring to a boil. Remove from heat and enjoy.
  • Bake covered for 1 hour, then bake uncovered for an additional 30 minutes until chicken is fully cooked. Stir in crème fraîche, sprinkle with tarragon, and season to taste.

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