My interpretation of a classic French dish from the Burgundy region.  The sauce is really moorish, I couldn’t get enough of it.

Chicken with a Dijon Mustard Sauce
Adapted from SBS Food
Serves 4

Ingredients
4 Chicken Thighs, (skin off, on the bone)
a little sea salt
Freshly ground black pepper
2 tbs Olive oil
20g Butter
A few sprigs of thyme
2 Rashers of bacon, rind removed, cut into small pieces
1 Bay leaf
2 cloves Garlic
1 Brown onion, finely chopped
150ml White wine
2 cups Mushrooms, quartered
2 tbs Dijon mustard
2 tbs Cream
1 Egg yolk

Method
  1. Preheat the oven to 160°C with fan. Trim excess fat from chicken, season with a little salt and pepper and dust with a little flour.
  2. Heat the oil and butter in a ovenproof casserole over a medium heat and brown the chicken all over.  Add the thyme, bacon, bay leaf, garlic and onion and stir well for 3-5 minutes.  Stir in the wine, then add the mushrooms and stir again.  Cover with a lid and cook for 35 minutes.
  3. Transfer the casserole to the stove top over a low heat.
  4. In a bowl, whisk together the mustard, cream and egg yolk.  Slowly stir this mixture into the hot casserole, taking care not to let the sauce boil.  Keep over a low heat for 5 minutes for the mustard flavour to infuse the chicken.
  5. Divide the chicken pieces between four plates, spoon on the sauce.

 

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