CHICKEN DIJON

AvatarGH InternQuick & easy

Classic easy-to-make French-style dishes that your guests will love

INGREDIENTS

  • 15ml avocado oil
  • 15ml butter
  • 8 chicken pieces, skin on
  • 1 onion, peeled and sliced into crescents
  • 2 garlic cloves, chopped
  • 1 fennel bulb, thinly sliced
  • 60ml dry white wine (optional or use chicken stock)
  • 375ml chicken stock
  • salt and milled black pepper
  • 10ml fresh tarragon or dill, chopped
  • 10ml Dijon mustard
  • 30ml grainy mustard
  • 125ml crème fraîche

TO SERVE

  • lemon wedges
  • seasonal vegetables
  • crusty bread (optional)

METHOD

  1. Heat the avocado oil and butter in a heavy-based casserole.
  2. Add the chicken pieces and cook until golden brown, about 3–4 minutes per side. Transfer them to a plate and set aside.
  3. Add the onion and garlic to the casserole and cook over a medium heat for about 4–5 minutes.
  4. Add the sliced fennel and cook for a further 5 minutes.
  5. Increase the heat, add the wine and cook for about 3 more minutes.
  6. Return the chicken pieces to the casserole and add the chicken stock.
  7. Season with salt and pepper. Cover, reduce the heat and cook on the stove top or in a moderate oven for 20–25 minutes.
  8. Stir in the tarragon or dill, Dijon mustard, grainy mustard and crème fraîche and cook for a further 5 minutes.
  9. Serve with lemon wedges, seasonal vegetables and crusty bread, if desired.

(Serves 4–6)

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