French Style Mustard And White Wine Chicken Recipe
French-style mustard and white wine chicken recipe
Who can resist this slow-cooked French-style chicken dish. utility it moving upsetting steamed vegetables and mustard for a little bit of ooh-la-la!
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Hey everyone, I hope you are having an incredible day today. Hey everyone, it's Brad, agreeable to our recipe page. Today, we're going to prepare a special dish, French-style mustard and white wine chicken recipe. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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To begin subsequent to this recipe, we must prepare a few components. You can have French-style mustard and white wine chicken recipe using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make French-style mustard and white wine chicken recipe:
- 1 tbsp olive oil
- 4 Coles RSPCA arranged Australian Chicken Drumsticks
- 4 Coles RSPCA settled Australian Chicken Thigh Cutlets
- 1 brown onion, finely chopped
- 1 leek, insipid section only, thinly sliced
- 4 middle bacon rashers, thickly sliced
- 2 garlic cloves, crushed
- 1 cup (250ml) dry white wine
- 1/2 cup (100g) French-style lentils
- 500g baby potatoes, halved
- 1 bunch Dutch carrots, peeled, ends trimmed, halved lengthways
- 1 1/2 cups (375ml) chicken gathering
- 1 tbsp Dijon mustard
- 1/3 cup (80g) crème fraîche
- 1 tbsp tarragon leaves
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Instructions to make French-style mustard and white wine chicken recipe:
- Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan more than medium-high heat. Cook chicken, in batches, for 5 mins each side or until golden brown. Transfer to a plate.
- Heat surviving permanent oil in the pan. cumulative onion, leek, bacon and garlic and cook, stirring, for 5 mins or until the onion softens. mount happening the wine and bring to the boil. Cook for 2-3 mins or until the wine reduces by half. Return chicken to the pan taking into account lentils, potato, carrot, addition and mustard. Gently fold to combine. Bring to the boil. separate from heat.
- Cover and bake for 1 hour. Uncover and bake for a extra 30 mins or until chicken is cooked through. shake up in crème fraîche. top similar to tarragon. Season.
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