Chicken à la Moutarde
A traditional dish of pan roasted chicken with carrots, pearl onions and mushrooms in a creamy white wine sauce.
Main Course
Ingredients per serving
Prepare the Chicken
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Chicken, whole, cut into 8 serving pieces (about ≈1.7 kg) 1.0 each
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Salt and Pepper, to taste
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Olive oil 45.0 ml
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Butter 60.0 g
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Handful of fresh thyme
Prepare the Vegetables
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Onions, white, minced 2.0 each
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Pearl onions, whole (optional) 130.0 g
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White button mushrooms, coarsely chopped (or small whole) 75.0 g
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Carrots, diced 2.0 each
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Garlic, finely minced 3.0 cloves
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Flour 30.0 g
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White wine, dry 500.0 ml
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Maille Dijon Originale Mustard 4 x 4.1 kg 120.0 ml
Finish the Dish
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Heavy cream 250.0 ml
Preparation
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Prepare the Chicken
- Preheat oven to 180°C.
- Season chicken with salt and pepper.
- Heat olive oil in large pan over medium-high heat and brown chicken on all sides.
- Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
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Prepare the Vegetables
- Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelized.
- Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and mustard and cook until sauce is smooth.
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Finish the Dish
- Arrange chicken, sauce, and vegetables in baking dish. Pour prepared Knorr Liquid Concentrated Base Chicken over ingredients until pan is about 3/4 full. Cover and bake 45 minutes or until chicken is well-cooked. Stir in cream and cook an additional 5 minutes or until heated through.
