Chicken in mustard sauce
Comment: same recipe as the well known rabbit in mustard sauce, but everyone does not eat rabbit, otherwise use of course a rabbit cut in 8 or use prepared saddle of rabbit and do not cook it as much. Seize and brown the chicken initially, because later, it will only be braised.
One can also use filets of chicken or turkey cut in thin strips, and proceed with the same recipe, except at the end do not cook it for 20 mn, but just warm in up in the sauce for a few minutes.
A crazy trick, use 1/4 of a confit lemon cut in small dice (reminder, in confit lemon we don't use the pulp).
800 g chicken thighs
2+ sprigs of thyme
1 bay leaf
2 crushed garlic cloves
2+ tablespoons grain mustard or dijon (sharp) or a mix of both
1 dl cream (35% MF)
1 small onion or shallot chopped
2- dl dry white wine
3 chicken stock
~1 tablespoon of flour slightly heap
Make a bouquet garnished with the thyme and bay leaves.
Brown the chicken on both sides in a little EVOO, in a rather hot dutch oven, starting by the skin side. We want a nice color on both sides. Then lower the heat and sprinkle the chicken with the flower, cook for another minute, salt and reserve. If using chicken strips, proceed the same way, but only golden the meat for 1 to 2 minutes.
Sweat the onion in the pot. Deglaze with the wine, boil briefly, add the stock, garlic and the bouquet garni.
Reduce the heat, add the mustard, add the cream, mix well and return the floured chicken to the casserole. Flip the chicken over several times to coat with the sauce.
Cover and simmer on low heat for ~20 minutes, turn the chicken over at half-time.