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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Tarragon and chicken are a marriage made in heaven, especially when combined with garlic and mustard. Ingredients:
1 1/2 kg chicken portions (thighs, drumsticks and wings) |
4 tablespoons flour (for dusting) |
sea salt |
fresh ground black pepper |
1 tablespoon mustard powder |
2 tablespoons butter |
1 tablespoon vegetable oil |
500 ml fruity white wine |
125 ml water |
200 g young green beans |
12 courgettes, sliced |
6 cloves fat garlic, crushed |
4 bay leaves |
4 potatoes, peeled and sliced |
2 teaspoons dried tarragon |
6 stalks broccoli |
sea salt |
fresh ground black pepper |
2 tablespoons olive oil |
Directions:
1. Wash chicken and pat dry, using paper towels.
2. Lightly flour chicken and season with salt, pepper and mustard.
3. Heat butter and oil in a flameproof casserole until hot but not smoking.
4. Add chicken pieces and sauté, turning from time to time, until golden brown on both sides.
5. Set aside.
6. Add wine and water to pan and stir over high heat until boiling rapidly and slightly reduced Layer beans and chicken with courgettes, garlic, bay leaves and potatoes.
7. Sprinkle with tarragon and extra seasoning.
8. Cover with the lid and bake in the oven at 160 C for 1-1 1/2 hours .
9. Add broccoli, sea salt, freshly milled pepper and olive oil.
10. Cover to steam broccoli.
11. When softened (10-12 minutes) serve immediately.
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