Chicken braised with white wine and mustard

In this dish chicken legs (thighs and drum sticks) are used.  This is because they remain moister than breasts.  If they contain the bones, then the flavour is further increased.

This dish makes a fine lunch dish or even a dinner main course.

Preparation Time: 10 Mins

Cooking Time: 1 Hr

Total Time: 70 Mins

Ingredients

For 4 servings…

4                    Chicken thighs         

4                    Chicken drum sticks   

                     Pepper  - freshly ground, black  

                     Salt          

150 ml             Wine  - dry white     

3 tbs               Olive oil     

½                   Onion  - chopped     

6 cloves           Garlic  - sliced thinly  

2 tbs               Vinegar  - white wine 

6                    Peppercorns  - black  

4 pinches          Salt  - flakes

1 tbs               Mustard  - Dijon       

3                    Tomatoes  - chopped roughly   

1 sprig             Tarragon    

6                    Sage leaves

100 ml             Water       

To serve

                     Parsley  - chopped    

Method

Heat an oven to 150°C.

Season the chicken flesh (not the skin) with salt and pepper.

In a small saucepan, bring the white wine to the boil and let it boil for 10 seconds before removing from the heat.  Reserve it.

In a large heavy-based casserole dish over a medium heat, heat the oil then sear and lightly colour the chicken pieces for 8 minutes.  Transfer them to a plate.

Add the onion and garlic to the casserole and sweeten them over the heat for 5 minutes but do not brown.

Remove some of the fat and pour in the vinegar and reduce it to a syrup.

Add the salt flakes and peppercorns and the boiled white wine.  Whisk in the mustard, add the chopped tomatoes, tarragon sprig and sage leaves.  Pour in the water and return the chicken to the pan.

Bring to the boil, cover with a lid and transfer it to the oven to cook for 40 minutes - stirring occasionally.  Check that the chicken is cooked.  Taste and, if necessary, adjust the seasoning.

Garnish with the chopped parsley and serve at the table from the pot.

Wine recommendations

A red or a white wine.

Conventional

     Côtes du Rhône rouge or blanc

Interesting

     Arbois

     Menetou-Salon blanc or rouge

     Mercurey

     Riesling