This classic, easy French dish can be found with many variations in terms of ingredients and measures. Some recipes use chicken stock and wine, some only wine, some have only a of teaspoonful of mustard and others have a tablespoon or so. The way I see it is that mustard should be in the foreground here and wine of some kind is a necessity for the sauce. I used sherry and dry white wine in this version but you could use simply wine. Use chicken thighs if you prefer or skinless chicken breasts. Serve with mashed potatoes and perhaps some green vegetables.
Ingredients (serves 2)
2 skin-on chicken breasts
½ tbsp oil
10g butter
1 banana shallot or half a medium onion, finely chopped
1 large clove of garlic, finely sliced
100 ml medium dry sherry
50 ml dry white wine
2 heaped tbsp Dijon mustard
2 tbsp double cream
Lemon juice to taste
Salt to taste
Finely chopped parsley
Method
Ingredients (serves 2)
2 skin-on chicken breasts
½ tbsp oil
10g butter
1 banana shallot or half a medium onion, finely chopped
1 large clove of garlic, finely sliced
100 ml medium dry sherry
50 ml dry white wine
2 heaped tbsp Dijon mustard
2 tbsp double cream
Lemon juice to taste
Salt to taste
Finely chopped parsley
Method
- Place a large, heavy-bottomed pan over a high heat and add a tablespoon oil. Add the chicken breasts skin-side down and cook until the skin is golden.
- Remove the chicken from the pan and set aside, Add the butter to the pan. When the butter is melted add shallots and garlic and sauté for a few minutes.
- Add the sherry and wine and simmer for a few minutes. Add the Dijon mustard plus 75ml water and stir
- Place the chicken into the pan skin-side up.
- Simmer gently over a low heat, partially covered, for 20 minutes. The sauce should reduce by a third or more. Check periodically and if the sauce reduces too much add a little water.
- Add the cream, stir and simmer gently for about 10 minutes until the sauce thicken slightly. Season with salt, to taste
- Sprinkle with finely chopped parsley