Chicken à la Moutarde
A traditional dish of pan roasted chicken with carrots, pearl onions and mushrooms in a creamy white wine sauce.
Ingredients per serving
Prepare the Chicken
-
Chicken, whole cut into 8 serving pieces about 3 3/4 lbs 1.0 each
-
Salt and Pepper, to taste
-
Olive oil 3.0 Tbsp
-
Butter 3.0 Tbsp
-
Handful of fresh thyme
Prepare the Vegetables
-
Onions, minced 2.0 g
-
Onions, pearl 1.0 cup
-
White button mushrooms, coarsely chopped (or small whole) 1.0 cup
-
Carrots, diced 2.0 whole
-
Garlic, finely minced 3.0 cloves
-
Flour 2.0 Tbsp
-
White wine, dry 2.0 cups
Finish the Dish
-
Heavy cream 1.0 cup
Preparation
-
Prepare the Chicken
- Preheat oven to 350°F.
- Season chicken with salt and pepper.
- Heat olive oil in large pan over medium-high heat and brown chicken on all sides. Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
-
Prepare the Vegetables
- Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelized. Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and Maille Dijon Originale Mustard and cook until sauce is smooth.
-
Finish the Dish
- Arrange chicken, sauce, and vegetables in baking dish. Pour prepared Knorr Liquid Concentrated Base Chicken over ingredients until pan is about 3/4 full. Cover and bake 45 minutes or until chicken is well-cooked. Stir in cream and cook an additional 5 minutes or until heated through.
