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. other it in opposition to steamed vegetables and mustard for a little bit of ooh-la-la!
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Hey everyone, hope you are having an incredible day today. Hello everybody, it is Louise, conventional to our recipe page. Today, we're going to make a special dish, French-style mustard and white wine chicken recipe. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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To begin subsequent to this particular recipe, we have to prepare a few ingredients. 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 decided fixed idea Australian Chicken Drumsticks
- 4 Coles RSPCA settled Australian Chicken Thigh Cutlets
- 1 brown onion, finely chopped
- 1 leek, weak 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 amassing
- 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 remaining oil in the pan. go to onion, leek, bacon and garlic and cook, stirring, for 5 mins or until the onion softens. produce develop up the wine and bring to the boil. Cook for 2-3 mins or until the wine reduces by half. Return chicken to the pan as soon as lentils, potato, carrot, buildup and mustard. Gently fold to combine. Bring to the boil. separate from heat.
- Cover and bake for 1 hour. Uncover and bake for a other 30 mins or until chicken is cooked through. disturb in crème fraîche. summit later tarragon. Season.
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