Chickens an Intruder
Edgar Hunt
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

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

Mustard-Braised Chicken

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Red Chickens
Govinder Nazran
Buy This Art Print At AllPosters.com

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.
 

Index - Poultry Recipe Archives