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Nutrition Facts
Serving Size 1 (746g) Recipe makes 6 servings The following items or measurements are not included below: 1 sprig thyme
Calories 1459
Calories from Fat 954		(65%)
Amount Per Serving		%DV
	Total Fat 106.0g	163%
	Saturated Fat 35.5g	177%
	Monounsaturated Fat 41.4g
	Polyunsaturated Fat 20.5g
	Trans Fat 0.0g
Cholesterol 439mg		146%
Sodium 714mg		29%
Potassium 1225mg		35%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 0.8g	3%
	Sugars 3.7g
Protein 99.6g		199%
detailed view... how is this calculated?

Chicken Moutarde

Recipe #372180 | 2 hours | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: **Mandy**
May 15, 2009

This one caught my eye in a cooking with wine cookbook, posting here for safekeeping.

SERVES 6 (change servings and units)

Ingredients

3 kg chicken pieces
4 tablespoons flour
salt & pepper
mustard
5-6 white pearl onions, sliced
2 tablespoons oil
60 g butter
125 g rindless bacon, rashers chopped
2 cups chicken stock
1 cup white wine
1 sprig parsley
1 sprig thyme
2 bay leaves
1 cup cream
freshly chopped parsley

Directions

1
Combine flour with salt & pepper & mustard & run over chicken pieces.
2
Saute onion & bacon lightly until cooked, remove from pan ans set aside.
3
Brown chicken pieces in same pan and then return the onion bacon mixture back to the pan with the chicken stock & wine.
4
Add the herbs and then cover the pan & simmer for 1 1/4 -1 1/2 hours until chicken is tender.
5
Remove the chicken along with bacon & onions from the pan and place in an oven to keep warm, discard herbs.
6
Heat pan juices until boiling stirring well to loosen any sediments on the bottom of the pan, combine any remaining seasoned flour with cream and swirl into the pan liquid reduce heat and season to taste.
7
Simmer without reboiling for 2-3 mins and then pour over the chicken pieces.
8
Garnish with chopped parsley to serve.

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Featured Reviews for This Recipe

From: mummamills

On Jun 21, 2009

I am giving this 5 stars, because everyone said it tasted great. BUT I have a few problems with the recipe. Firstly, 3kg of chicken pieces is one BIG heap of chicken! I got drumsticks, and had 20 Big drumsticks, I would normally say that would serve 10 people? I will make this again, but I will only use about 2kg chicken, and drumsticks were good, because the long cooking time makes the meat fall off the bone, and you can just pull the bones out. because of the huge amount of chicken, I had to do this in the electric frypan, and even then I couldnt lay the meat out flat, so I had to add extra stock. I didnt pull everything out to make the sauce, just poured the cream in. (there was no leftover flour, infact there was barely enough) I used 2 teaspoons of dry mustard, sifted with the flour and S &P, (go easy on the salt if you use stock cubes) Pearl onions are not to be found here, so I used a huge red onion, and that seemed fine. Because everyone loved this, I will certainly make it again, but I will halve the chicken, and probably do it in the oven. So, there you are Mandy, now you make it made for aussie swap, june 09