French-Australian Chicken

Ingredients

• 1 1/2 kg whole chickens, cut into 10-12 pieces
• 1/4 cup flour
• 1/2 teaspoon salt (or more)
• 1/4 teaspoon pepper (or more)
• 2 tablespoons butter
• 1/4 cup vegetable oil
• 2 medium onions, sliced thinly
• 250 g mushrooms, sliced sort of thinly
• 1 1/2 cups cream
• 1/2 cup white wine
• 3 tablespoons Dijon mustard (or more)
• 1 tablespoon green peppercorn, chopped
• 1/4 cup parsley, chopped

Directions

1. 1

   Heat oven to 180 degrees Centigrade.

2. 2

   Heat butter and oil in a pan large enough to hold all the ingredients.

3. 3

   While the butter and oil are heating, put cut-up chicken, flour, salt and pepper in a plastic bag, and shake well to coat chicken.

4. 4

   Brown chicken pieces in hot oil and butter for 5 minutes on each side. You'll probably need to do this in two batches.

5. 5

   Put browned chicken in an ovenproof dish and put in the heated oven to finish cooking while you make the rest of the recipe. The chicken needs 10-20 minutes in the oven. Check that juices run clear.

6. 6

   Reheat the oil and butter.

7. 7

   Add the onions and mushrooms to the now hot oil and butter.

8. 8

   When onions and mushrooms are well softened and tender, stir in the cream, wine, mustard, peppercorns and cooked chicken pieces.

9. 9

   Heat to boiling, then turn down to a simmer. Simmer for 5-10 minutes.

10. 10

    Stir in parsley.

11. 11

    Serve over mashed potatoes or egg noodles.