Chicken with a creamy mushroom and mustard sauce
- 3 tbsp olive oil
- 125g/4½oz unsalted butter
- 4–6 boneless chicken thighs, skin on
- 2 fresh thyme sprigs
- 2 bay leaves
- ½ bulb garlic, unpeeled, and 4 garlic cloves, chopped
- 2 small onions, finely chopped
- 300–400g/10½–14oz small button mushrooms
- 1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
- 100ml/3½fl oz brandy
- 250ml/9fl oz white wine
- 1–2 tbsp wholegrain mustard
- 1–2 tbsp Dijon mustard
- 500g/1lb 2oz crème fraîche
- 150g/5½oz wild garlic (or spinach)
- 1 bunch asparagus, tips and stalks separated (or use broccoli florets)
Preheat the oven to 200C/180C Fan/Gas 6.
Heat 2 tablespoons of olive oil and 75g/2¾oz of butter in an ovenproof casserole. Once hot, add the chicken thighs skin-side down and cook for 3–4 minutes on each side until browned.
Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked. Pour in the brandy and white wine, stir and cook until slightly reduced. Stir in the mustards and crème fraîche. Add the tarragon leaves and wild garlic and cook until wilted. Place the cooked chicken thighs in the sauce.
Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.
This dish would work equally well with pork.