Wednesday, 28 May 2014

Mustard chicken with Boletus Mushrooms

Without question, mustard chicken is a classic comfort food and with the rainy Melbourne weather lately i could go for more on my plate.

Traveling through Paris developed my appetite for all things saucy and i loved the rich, bold wine flavours that are often found in the french bistros. Recreating it was exciting but not as exciting as the results!

When you open the pot you will find a rich, robust and moreish sauce with a hint of white wine aroma. The chicken is soft, coupled with a touch of honey and thyme which are all a match made in heaven. This is one to be proud of when sharing with friends and your family!

Items You Need:

- 1 tablespoon of wholegrain mustard
- 2 sprigs of thyme bruised
- 2 tablespoons of honey
- 1/2 cup of cream
- 3/4 cups of white wine
- 1 cup of chicken stock
- 1/2 a purple onion sliced thinly
- 6 pieces of chicken thigh fillets
- 1/4 cup of chopped chives
- 2 boletus mushrooms
- 1 tablespoon of butter

What's Next?

1. Using a cast iron pot (one that can be placed in the oven) brown the chicken in butter on medium heat. Remove and set aside

2. Fry onions, chives, thyme till onions brown and add the wine. Fry for 3 more minutes till you see the wine evaporating slightly.

3. Add the chicken stock. Increase heat to high and reduce till half, then stir in the honey

3. Place the chicken pieces back into the pot followed by the cream, mushrooms and mix well together.

4. Place in the oven at 170 degrees celsius (338 Fahrenheit) for 40 minutes.

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