Chicken with Riesling and Mustard
This Chicken with Riesling and Mustard will liven up your midweek menu and it's a great family recipe to boot!
Ingredients
- 1 x 2 kg chicken, portioned into 8- 10 pieces
- 100ml Riesling wine
- 1 shallot, peeled and quartered
- 25g butter
- 200g chestnut mushrooms
- 500ml stock
- 25ml olive oil
- 100g baby onions
- 2 tablespoons Dijon mustard
- 1 small bunch tarragon
- 100ml double cream
- Salt and pepper
To serve:
- 100g kale
- 25g butter
- 25ml water
- Salt and pepper
Method
Pre heat the oven to 200C.
Heat the oil and butter in a pan over a medium heat. When hot, add the chicken and fry until it is coloured, then season.
Add the onions, shallots and mushrooms then cook for two minutes.
Add the wine and bring to the boil, then add the cream and mustard.
Season again then add the tarragon and stock. Place in the oven for forty-five minutes.
Heat a non-stick frying pan until it is hot then add the butter and water.
When hot and bubbling, add the kale and cook for two minutes.
Finish the chicken with fresh tarragon and serve with the kale.
Ingredients
- 1 x 2 kg chicken, portioned into 8- 10 pieces
- 100ml Riesling wine
- 1 shallot, peeled and quartered
- 25g butter
- 200g chestnut mushrooms
- 500ml stock
- 25ml olive oil
- 100g baby onions
- 2 tablespoons Dijon mustard
- 1 small bunch tarragon
- 100ml double cream
- Salt and pepper
To serve:
- 100g kale
- 25g butter
- 25ml water
- Salt and pepper
Method
Pre heat the oven to 200C.
Heat the oil and butter in a pan over a medium heat. When hot, add the chicken and fry until it is coloured, then season.
Add the onions, shallots and mushrooms then cook for two minutes.
Add the wine and bring to the boil, then add the cream and mustard.
Season again then add the tarragon and stock. Place in the oven for forty-five minutes.
Heat a non-stick frying pan until it is hot then add the butter and water.
When hot and bubbling, add the kale and cook for two minutes.
Finish the chicken with fresh tarragon and serve with the kale.
