Recipe French-style mustard and white wine chicken : Practical and Delicious

Recipe French-style mustard and white wine chicken : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French-style mustard and white wine chicken. You are currently reading Recipe French-style mustard and white wine chicken : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe French-style mustard and white wine chicken requires 10m, cook 2h and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Who can resist this slow-cooked French-style chicken dish. Serve it alongside steamed vegetables and mustard for a little bit of ooh-la-la!

Ingredients:

15 Ingredients

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  1 tbsp olive oil
  
  
  


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  4 Coles RSPCA Approved Australian Chicken Drumsticks
  
  
  


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  4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  1 leek, pale section only, thinly sliced
  
  
  


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  4 middle bacon rashers, thickly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 cup (250ml) dry white wine
  
  
  


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  1/2 cup (100g) French-style lentils
  
  
  


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  500g baby potatoes, halved
  
  
  


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  1 bunch Dutch carrots, peeled, ends trimmed, halved lengthways
  
  
  


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  1 1/2 cups (375ml) chicken stock
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  1/3 cup (80g) crème fraîche
  
  
  


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  1 tbsp tarragon leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Cook chicken, in batches, for 5 mins each side or until golden brown. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in the pan. Add onion, leek, bacon and garlic and cook, stirring, for 5 mins or until the onion softens. Add the wine and bring to the boil. Cook for 2-3 mins or until the wine reduces by half. Return chicken to the pan with lentils, potato, carrot, stock and mustard. Gently fold to combine. Bring to the boil. Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Cover and bake for 1 hour. Uncover and bake for a further 30 mins or until chicken is cooked through. Stir in crème fraîche. Top with tarragon. Season.
  
  
  

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