Chicken Dijonnais

prep time:: 15 min
total time:: 1 hr

Serves 4

Daniella

Quick and easy and very tasty.

ingredients

500g skinned chicken pieces (preferably on the bone - leg or thighs are ideal).
1 glass white wine
1 cup chicken stock
2 tbsps brandy (optional)
2 tbsps olive oil
2 cloves garlic, crushed
1 dspn smooth Dijon mustard
Few sprigs of fresh thyme
Freshly ground pepper

directions

1
Pat chicken pieces dry with kitchen paper and brown in frying pan with the olive oil.
2
Flambe with the brandy.
3
Add wine, garlic, mustard, pepper, chicken stock and thyme. Mix well.
4
Cover and leave to simmer over very low heat for 40 mins.
5
Remove thyme and serve.
6
Good accompaniments are plain boiled potatoes and broccoli.

Flambeeing

Tip: Take care when flambeeing - remove pan from heat. Warm brandy slightly in separate small pan. Then have a lighted match in one hand and the brandy in saucepan in the other, pour the brandy over the chicken and touch the flame to the vapour.

Source: Mum