Edgar Hunt - Chickens an Intruder
Chickens an Intruder
Edgar Hunt
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La Belle Cuisine - More Poultry Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."


Mustard-Braised Chicken




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  Govinder Nazran - Red Chickens
Red Chickens
Govinder Nazran
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Mustard-Braised Chicken
Bon Appetit Archives

3 tablespoons olive oil
2 tablespoons fresh thyme
3 teaspoons minced fresh marjoram
1 1/2 teaspoons dry mustard
1 teaspoon minced fresh rosemary
A 3 1/2-pound chicken, cut into 8 pieces
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
1 cup dry white wine
1 cup chicken broth
6 tablespoons Dijon mustard

Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in a small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl. Add onion to pot. Sauté over medium-high heat until tender, about 8 minutes. Add garlic, sauté 2 minutes. Add wine and broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram, and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover, simmer until chicken is cooked, about 25 minutes. Transfer chicken to platter; cover to keep warm.
Boil liquid in pot until thickened, stirring often, about 10 minutes. Season with salt and pepper. Serves 4.

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