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2 1/2 tablespoons Wholegrain mustard
1 teaspoon Chopped tarragon, plus extra to garnish
2 tablespoons Butter
2 teaspoons Olive oil
85 g Streaky bacon or mild pancetta, finely chopped
3 French shallots, finely chopped
2 cloves Garlic, finely chopped
1 tablespoon Plain (all-purpose) flour
185 ml Dry white wine
315 ml Chicken stock
125 ml Cream
Ingredients : Serves 4
1.5 kg Chicken, cut into 8 pieces2 1/2 tablespoons Wholegrain mustard
1 teaspoon Chopped tarragon, plus extra to garnish
2 tablespoons Butter
2 teaspoons Olive oil
85 g Streaky bacon or mild pancetta, finely chopped
3 French shallots, finely chopped
2 cloves Garlic, finely chopped
1 tablespoon Plain (all-purpose) flour
185 ml Dry white wine
315 ml Chicken stock
125 ml Cream
Preparation:
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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.
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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.
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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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Date Added: 2009-03-16 Views : 56